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KNOX 
GELATINE 





T'uMisfied Joir 

CHARLES BoENOX COMPANY 

INCORPORv^TED. 

cJOHNSTOWN, N.Y.,US.A. 



COPYRIGHT 



15 BY THE CHAS. 



KNOX CO., INC., JOHNSTOWN, N. Y. 




Jdiox 
X)amti/Desserts ^^ 

'Dainiyj^eople 




HERE is no part of the meal which demands more thought 
than the dessert. We are all content with the good old 
standbys for the principal courses, but with desserts it is 
different. Our hunger is partially satisfied by the time 
they appear, and we are in a more critical mood. We 
want something attractive to look at, and something that 
will gratify our sense of taste and not make too serious demands upon 
our digestion. The pies and hot puddings of our grandmother's days 
have waned in popularity, and in their places are to be found cold and 
frozen desserts. For the making of these new dishes gelatine is indis- 
pensable. It may be used in an almost endless variety of ways. It 
makes possible numberless dishes, not less delightful to the eye than 
pleasing to the palate, and opens the door to constantly new achieve- 
ments in culinary inventions. And gelatine is not limited in Its use to 
the dessert course. It does service in the making of other savory 
dishes from soup to dessert. It is a boon in the preparation of every 
part of the meal. 

Knox Sparkling Gelatine is made under the very best sanitary 
conditions and from the very best materials, and when it is made into 
jelly it produces that clear, sparkling effect which has made it so justly 
celebrated. 

It is our hope that with the aid of this little book the housewife 
will find the making of a great variety of appetizing, nourishing and 
attractive dishes easier and more pleasant. 

It must be remembered, however, that the recipes in this book are 
prepared for use with Knox Gelatine only, and to have good results 
no other gelatine can be used. 

Knox Sparkling Gelatine is endorsed by the leading Pure Food Ex- 
perts, and is used daily in homes and by domestic science teachers and 
teachers of cookery in the foremost cooking schools and hospital train- 
ing classes in the United States and Canada, and the experience of 
these people has taught them to use none but the best. 

Each package of Knox Sparkling Gelatine and Knox Acidulated 
Gelatine is sold under the positive GUARANTEE of money back if 
for any reason you are not satisfied. 



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Knox Sparkling Granulated Gelatine is put up in two packages. 
No. 1 is the Plain Sparkling (yellow package), and is the original, un- 
flavored, unsweetened gelatine. No. 3 is the Sparkling Acidulated 
(blue package). Both packages are alike, containing two envelopes of 
gelatine, and an envelope of Pink Vegetable Coloring for making a col- 
ored dessert, salad or icing for cake, and make the same quantity — 
TWO QUARTS of jelly. The only difference between the two packages 
is that the No. 3 Acidulated contains an envelope of Lemon Flavoring, 
which takes the place of lemon juice and affords a ready prepared 
flavoring. The flavoring and coloring are not mixed with the gelatine 
in either package, but packed in separate envelopes, thus leaving it to 
the purchasers to use them or not as they desire. With the No. 1 Plain 
package the natural fruit juices of lemons, oranges, etc., are used for 
flavoring, while with the No. 3 Acidulated (Busy Housekeeper's) pack- 
age the Lemon Flavormg is furnished in concentrated form ready for 
use. All that is added is water and sugar, and the jelly is ready to mold. 

Housekeepers will have no trouble in measuring Knox Gelatine, 
as it is already measured in two envelopes, each one making one quart 
of jelly. This makes it very convenient when less than a full package 
is to be used, and being so divided it may be used in serving a small 
family as well as a large party. 



Birthday Cake 
(See Page 41) 




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QUANTITY OF LIQUID JELLIED BY A PACKAGE OF 
KNOX SPARKLING GELATINE 

Each package of Knox Gelatine makes TWO QUARTS of jelly — 
FOUR TIMES as much as the ready prepared packages on the market 
that make but one pint. That is why Knox Gelatine is so economical. 

In the summer, however, and especially if the dish is to be served 
within two hours after molding, it is advisable to decrease slightly the 
quantity of liquid. In making aspic jelly, for molding meat, fish, and 
salad, where heavy materials are to be held up, one package of Knox 
Sparkling Gelatine will be required for each five cups of liquid. Re- 
member that a package (two envelopes) of Knox Sparkling Gelatine 
will jell two quarts of liquid, one-half package (one envelope) one quart, 
and one-fourth package (one-half envelope) one pint. In trying a new 
recipe, estimate the full quantity of liquid required by the recipe, and 
see that the quantity of gelatine is proportioned correctly. 

TO MOLD AND UNMOLD GELATINE MIXTURES QUICKLY 

By the use of crushed ice and rock salt, jelly made with Knox 
Gelatine may be molded at any season in one hour. When ice and salt 
are not at hand, set the dish containing the gelatine mixture in cold 
water, or in salt and water. In winter the mold may be packed in snow, 
or covered and set out of doors. 

To unmold, immerse the mold to the top in warm — not hot — water; 
then slightly loosen the jelly at the edge, turning the mold meanwhile 
from side to side, then place serving dish on top of mold and invert and 
carefully remove the mold. A delicate jelly cannot be moved easily 
after it has been unmolded, so that care must be taken to place it evenly 
on the dish. If before unmolding a lace paper doily is placed evenly 
over the mold, so that when inverted the doily is between the gelatine 
mixture and the serving dish, the jelly can be moved at will on the paper. 

CA UTION — The liquid quantities in the recipes in this book are based on Wine MeaS' 
urement (U. S. Standard) and are correct. However, when using the Imperial or Metric 
System, a quart of which measures more than one quart Wine Measure, this should he 
taken into consideration and less water or more gelatine used. 





LAYING THE TABLE FOR DINNER OR LUNCHEON 

Lay a plate for each person. At the right of the plate place an 
oyster fork, soup spoon and knives in the order of use, the one first used 
farthest from the plate. At the left of the plate lay the forks, in order 
of use, the one first used farthest from the plate. Have the tines of the 
forks and the bowls of the spoons turned upward, and the cutting edges 
of the knives toward the plate. 

Place the napkin, folded, at the left of the forks; or, when soup is 
served, if desired, the napkin may be folded and placed on the plate 
with a roll or small piece of bread partly folded within it. Set the 
glass for water above the knife. If wine glasses are to be used, set 
the glass for water above the plate and near the center of the cover, 
and set the wine glasses to the right in a half circle, the one to be first 
used the farthest to the right and nearest the hand. 




SEATING GUESTS AT TABLE 

The success of a formal dinner depends greatly upon the selection 
of the guests and the order in which they are seated at the table. 

The host and hostess should sit directly opposite each other. The 
ladies and gentlemen should sit in alternate seats between the host and 
hostess. The alternate arrangement may be followed with six or ten 
persons, but not when eight or twelve are present. 

When dinner is announced the host should enter the dining room 
with the guest of honor. Then the men guests should escort the ladies 
into the room. The hostess with the man guest of honor should be the 
last to enter. The guests should stand back of their chairs until the 
hostess is seated, and each man should adjust the chair for the lady he 
is escorting and see that she is comfortably seated before he takes his 
place at her side. 

SERVING FORMAL MEALS 

Meals are served either from the dining table or by waitress or 
butler from the serving table and pantry. The custom now is to have 
the dishes passed to each guest, the meats, etc., being carved into 
convenient size for the purpose. They are passed to the left of the 
guests. All dishes, glasses, etc., not again required on the table should 
be removed from the left when the next course is served. 

SERVING THE SALAD 

Salad, served with the roast or game (on small chilled plates), is 
eaten with the fork provided for that course. A salad fork is supplied 
for a salad served as a separate course. This is placed when the table 
is laid, according to the position of the salad in the menu, or just before 
the salad is passed. 

SERVING THE DESSERT 

For the dessert course, spoons or forks are usually supplied when 
the table is set, or if one prefers they may be placed for this course after 
the table has been cleared. They are laid at the right of the space to 
be occupied by the plate. When serving the dessert with but one 
maid in attendance, and empty plates or plates with finger bowls are 
to be set before the guests, and the dessert to be brought in afterwards, 
place the plates before the silver. If the dessert is to be brought in on 
individual plates, place the silver, then bring in the dessert. 




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SECTIONS Pages 

Jellies 7-9 

Cold Desserts 10-19 

Frozen Desserts 20-25 

Salads and Savories 26-34 

Candies 35-37 

Invalid and Convalescent Recipes 38-39 
Additional Uses 40-41 

Bisque, Marron 24 

Blanc Mange, Evaporated Milk.. 10 

Blanc Mange, Plain and Chocolate 16 

yy/ Bomb, Pineapple 25 

XY^ Broth, Mushroom 33 

'A\ Cafe i la Carlos 24 

Charlotte, Orange and Apple 16 

Charlotte Russe, Almond Caramel 16 

Charlotte Russe, Angel 15 

Charlotte Russe, Grape Juice. ... 15 

Chicken, Jellied 28 

Coupe, Strawberry 20 

Cream, Cocoajiut, Macaroon, Can- 
ton, Prune Oriental and Spanish 12 

Cream, Marshmallow 14 

Creams, Bavarian 11 

Dessert, Easter 17 

Frappe, Nut 17 

Frappe, Canteloupe, Cranberry . . 21 

Fruited Sponge or Cup Cakes., . 9 

Ice Cream, Baked 24 

Ice Cream, Custard 22 

Ice Creams, Vanilla and Other. . . 21 

Ices, Lemon and Other 20 

Jelly, Lemon, Orange and Coffee. 7 

Jelly, Cider and Date Charlotte.. 8 

Jelly, Grape Fruit and Wine 8 

Jelly, Grape Juice and Pineapple. 9 

Jelly, Rhubarb 9 

Jelly, Chartreuse of 16 

Jelly, Mint 32 

Jelly, Tomato 30 

Jellies, Aspic 32 



Pages 

Jellied Celery 33 

Jellied Vegetable Ring 28 

Loaf, Veal 33 

Mold with Pineapple, Rice 17 

Mold, Salmon 27 

Mousse, Ham and Chicken 28 

Mousses, Chocolate and Other ... 24 

Parfait with Candied Fruit, Angel 25 

Parfait, Rice and Maple Rice 25 

Pears, Molded 9 

Prunes, Jellied 9 

Pudding, Columbia 12 

Pudding, Condensed Milk 10 

Pudding, Chocolate Plum 18 

Pudding, St. Regis 18 

Pudding, Macedoine and Royal.. 19 

Pudding, Peach Cabinet 19 

Pudding, Marshmallow, Newport. 14 

Pudding, Nesselrode 25 

Punch, Cluff 23 

Relish, Meat or Fish 33 

St. Jacque, Coupe 20 

Salad, Perfection and Tuna Fish . 26 

Salad, Jewel, Cheese, Cucumber. 27 

Salad, Luncheon 28 

Salad, Knox, Shrimp, Apple and 

Grape Fruit and Fruit Supreme 29 

Salad, Tomato Jelly 30 

Salad, Frozen Tomato Cream .... 31 

Salad, Asparagus, Frozen Fruit ... 31 

Salad, Sweetbread and Macedoine 33 

Salad, Crab and Indian 34 

Sherbet, Mint 20 

Sherbet, Fruit, Milk, Grape Juice 22 
Sherbet, Orange Cream, Watermel- 
on and Grape Fruit 23 

Snow Balls, Peach 16 

Souffle, Grape Juice and Coffee... 17 

Sponges, Lemon and Other 13 

Tongue in Aspic, Corned 34 

Trifle. Orange 18 





IMPORTANT — Lemon Juice is used in a number of recipes in this hook. For those who 
prefer our Acidulated package, the Lemon Flavor contained therein may be used in 
place of lefnon juice. In some cases the housekeeper will have to use her own judgment 
as to how much to use and flavor the dish according to taste. 

LEMON JELLY 
1 envelope Knox Sparkling Gelatine. 2 cups boiling water. 

1 cup cold water. f cup sugar. ^ cup lemon juice. 

Soak gelatine in cold water five minutes, and dissolve in boiling water. Add 
sugar and stir until dissolved; then add lemon juice. Strain through cheese cloth 
into molds, first dipped in cold water, and chill. 

NOTE — To color the above, or any other jelly, pink, use the vegetable color tablet found 
in each package, after dissolving it in a little hot water. Fruit juices may also be used 
to make a colored jelly. 

ORANGE JELLY 
1 envelope Knox Sparkling Gelatine. 1 cup sugar. 1 cup orange juice, 

i cup cold water. 2 cups boiling water. 2 tablespoonfuls lemon juice. 

Make same as Lemon Jelly. 

COFFEE JELLY 
1 envelope Knox Sparkling Gelatine. f cup sugar, 

i cup cold water. Juice of one lemon. 

3 cups clear strong coffee, (J cup sherry wine if desired). 

Soak the gelatine in the cold water five minutes and dissolve in the hot coffee; 
add lemon juice and sugar, stir until dissolved. When cool strain over wine, if 
used, and turn into a mold, first dipped in cold water. Serve with whipped cream. 

LEMON JELLY WITH BERRIES 

Turn two-thirds Lemon Jelly mixture in border mold, first dipped in cold water, 
and when mixture begins to stiffen garnish with blackberries, and add remaining 
mixture. Chill thoroughly, remove from mold to serving dish, and fill center with 
blackberries. Strawberries or raspberries may be used in place of blackberries. 




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2 cups grape fruit juice and pulp. 
^ cup cold water. 2 tablespoonfuls lemon juice. 

1 cup boiling water. I cup sherry wine. 

1 cup sugar. 

Soak gelatine in cold water five minutes, dissolve in boiling water and add 
sugar. Strain, and when mixture begins to thicken add remaining ingredients. Do 
not pour into molds that have been dipped in cold water until jelly is ready to set 
in order to avoid settling of pulp. Cut in cubes and arrange in baskets made 
from grape fruit skins. Garnish each with a teaspoonf ul of red Bar-le-duc preserve. 

CIDER JELLY 
1 envelope Knox Sparkling Gelatine. 3 cups sweet cider, 
i cup cold water. Sugar. 

I. cup boiling water. 

Soak gelatine five minutes in cold water. Dissolve in boiling water and add 
cider and sugar to taste. Stir until sugar is dissolved, strain into mold, first dipped 
in cold water, and chill. 

DATE CHARLOTTE JELLY 
1 envelope Knox Acidulated Gelatine. 1 teaspoonful lemon extract. 
J cup sugar. 1 cup dates. 

1 cup cold water. 3 cup pecan nut meats. 

2 cups boiling water. h cup fruit. 

Soak gelatine and one-half of the envelope of lemon flavoring in cold water 
five minutes; add boiling water and sugar, and when sugar is dissolved add extract. 
When mixture begins to thicken, add dates, nut meats and fruit cut in small pieces. 
Pour into mold lined with lady fingers and decorate with whipped cream and dates. 



WINE 
1 envelope Knox Sparkling Gelatine. 
^ cup cold water. 
1§ cups boiling water. 
1 cup sugar. 

Soak gelatine in cold water five minutes and dissolve in boiling water, 
sugar, wine, orange and lemon juice; strain into wet mold and chill. 



JELLY 

1 cup sherry or madeira wine. 

I cup orange juice. 

3 tablespoonfuls lemon juice. 



Add 



RHINE WINE JELLY 



Few gratings from rind of lemon. 

f cup sugar. 

1^ cups Rhine wine. 

h tablespoonful lemon juice. 

Few grains salt. 



1 envelope Knox Sparkling Gelatine, 
i cup cold water. 

2 cups hot water. 

3 inch piece stick cinnamon. 
5 cloves. 
1 allspice berry. 

Soak gelatine in cold water five minutes. To hot water add cinnamon, cloves, 
allspice berry and grated rind; bring to boiling point, and let simmer until reduced 
to li cups. Strain, add sugar, and let boil two minutes; then add soaked gelatine. 
As soon as gelatine is dissolved add wine, lemon juice and salt. Strain into molds. 
first dipped in cold water, and chill. 

SAUTERNE JELLY 
1 envelope Knox Sparkling Gelatine. 3 tablespoonfuls lemon juice. 

§ cup cold water. 1| cups Sauterne. 

li cups boiling water. Green coloring. 

1 cup sugar. 

Soak gelatine in cold water five minutes, and dissolve in boiling water; then add 
sugar, lemon juice and Sauterne and color green. Turn into a shallow pan, first 
dipped in cold water, having mixture three-fourths of an inch in depth. Chill, re- 
move from pan to board and cut in cubes. 



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GRAPE JUICE JELLY 

1 envelope Knox Acidulated Gelatine. f cup sugar. 

i pint grape juice. 1 cup Malaga grapes, skinned, seeded 

^ cup cold water. and cut in pieces. 

2 cups boiling water. 

Soak gelatine and one-half of the lemon flavoring in grape juice mixed with cold 
water five minutes. Add boiling water and sugar, and when beginning to set add 
grapes. Turn into a mold, first dipped in cold water, and chill. Remove from 
mold and garnish with candied violets. Serve with or without whipped cream. 

RHUBARB JELLY 
2 envelope Knox Sparkling Gelatine. 1 cup sugar, 

i pink color tablet. 1 cup boiling water. 

J cup cold water. 4 tablespoonfuls lemon juice. 

1 lb. rhubarb. Grated rind of one lemon. 

Soak gelatine in cold water five minutes. Cut rhubarb in one inch pieces, add 
sugar and boiling water, bring to the boiling point and let boil fifteen minutes. Add 
soaked gelatine, coloring, lemon juice and grated rind. Turn into mold, first dipped 
in cold water, and chill. Serve with whipped cream. 

JELLIED PRUNES 
1 envelope Knox Sparkling Gelatine. 1 cup sugar. 

i lb. prunes. i cup lemon juice. 

2^ cups cold water. 

Pick over, wash, and soak prunes for several hours in two cups cold water, and 
cook in same water until soft; remove prunes, stone, and cut in quarters. To prune 
water add enough boiling water to make two cups. Soak gelatine in half cup cold 
water, dissolve in hot liquid, add sugar and lemon juice, then strain, add prunes, 
mold and chill. Stir twice while cooling to prevent prunes from settling. Serve with 
sugar and cream. 

PINEAPPLE JELLY 

1 envelope Knox Sparkling Gelatine. 2 tablespoonfuls lemon juice. 

2 cups cold water. f cup sugar, 
li cups pineapple juice (scalded). 

Soak gelatine in one cup cold water five minutes. Heat pineapple juice, mixed 
with remaining water, to boiling point and pour over soaked gelatine; then add 
sugar and lemon juice. Turn into a mold dipped in cold water, and when beginning 
to set mold in slices of cooked pineapple, fresh raspberries or strawberries. 
NOTE — Fresh pineapple fruit or juice must first be scalded, or the jelly will not harden. 

FRUITED SPONGE OR CUP CAKES 

I envelope Knox Sparkling Gelatine. 2 cups grated pineapple. 
\ cup cold water. 1 cup thick cream. 

1 cup sugar. 

Cook pineapple and sugar until thick and set aside to cool. Soak gelatine in cold 
water five minutes and let stand over boiling water until dissolved. When cool add 
to stiffly whipped cream, and beat into pineapple. Cut off top of individual sponge 
or cup cakes, hollow out center and fill with above paste. Replace top of cake and 
cover whole of cake with frosting made according to the recipe on page 41, 
and decorate with pieces of pineapple and figs. If desired, any fresh or canned fruit 
may be used in place of the pineapple for making the paste. 

MOLDED PEARS 
1 envelope Knox Acidulated Gelatine. 1 can pears. 
J cup cold water. f cup sugar. 

Drain pears from their syrup and cut in thirds. To syrup add enough boiling 
water to make 2^ cupfuls, and sugar. Bring to the boiling point, and let boil three 
minutes. Soak gelatine, half of the lemon flavoring found in the Acidulated pack- 
age, and part of the pink coloring in cold water five minutes, and dissolve in hot 
syrup. When mixture begins to stiffen mold in layers with pears between. 



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ORANGE JELLY, FRENCH STYLE 

Cut a thin slice from the stem end of as many oranges as are desired, remove 
juice and pulp and use in making orange jelly. With pinking iron or scissors cut the 
edge of the orange cups in scallops or points, and let stand in ice water until ready 
for use. At serving time cut jelly in cubes and fill cups. Garnish with whipped 
cream, sweetened and flavored, and candied cherries. Serve on green leaves. 

CONDENSED MILK PUDDING WITH ORANGE JELLY 

1 envelope Knox Acidulated Gelatine. 1 cup cold water. 

6 tablespoonfuls condensed milk. | teaspoonful lemon flavor. 

2 cups hot water. 

Add the condensed milk to the hot water. Place on fire, and when beginning 
to boil add gelatine which has been softened in cold water; also a pinch of salt. 
When cold, add the lemon flavor dissolved in a tablespoonful of cold water. 

Make an Orange Jelly, following directions on page 7. Turn jelly mixture 
into a fancy mold, first dipped in cold water, and when firm add the condensed 
milk mixture and set away to harden. 

EVAPORATED MILK BLANC MANGE 
1 envelope Knox Acidulated Gelatine. 1 cup hot water. 
1 cup cold water. ^ teaspoonful lemon flavor. 

1 cup evaporated milk. i cup sugar. 

Proceed as in above recipe, and mold with Orange Jelly. 



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Condensed Milk 
Pudding 




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Knox No. 3 Acidulated Gelatine is the "Busy Housekeeper's" package. It contains 
Lemon Flavor, the basis of all jellies, and saves time, labor and expense. 



BAVARIAN CREAM No. 1 

(Without eggs.) 
^ envelope Knox Sparkling Gelatine. 1 cup scalded milk. 
^ cup cold water. 1 teaspoonful vanilla. 

1 pint heavy cream. 1 teaspoonful rum, or 

^ cup sugar. 2 tablespoonfuls sherry wine, if desired. 

Soak gelatine in cold water five minutes and dissolve in hot milk, then add sugar. 
Set bowl containing mixture in pan of cold water, and stir until mixture begins to 
thicken. Add cream, beaten until stiff, and flavoring. Turn into a mold, first 
dipped in cold water, and chill. 

BAVARIAN CREAM No. 2 
1 envelope Knox Sparkling Gelatine. 1 cup sugar. 

1 cup cold water. 1 pint heavy cream, beaten until stiff. 

2 cups milk. 1 teaspoonful vanilla. 
Yolks of four eggs. 

Soak gelatine in cold water five minutes. Make a custard of milk, yolks of eggs 
and sugar; add soaked gelatine, and when mixture begins to thicken add cream and 
vanilla. Turn into mold, first dipped in cold water, and chill. 

CHOCOLATE BAVARIAN CREAM 

Make same as Bavarian Cream No. 1, adding two squares of melted, unsweet- 
ened chocolate to the hot milk. 

COFFEE BAVARIAN CREAM 

Make same as Bavarian Cream No. 1, substituting one-half cup strong boiled 
coffee in place of one-half cup of the milk, and add one tablespoonful lemon juice. 

STRAWBERRY BAVARIAN CREAM 
i envelope Knox Sparkling Gelatine. 1 tablespoonful lemon juice. 
i cup cold water. § cup sugar. 

1 cup strawberry juice and pulp. 1^ cups heavy cream, beaten until stiff. 

Soak gelatine in cold water five minutes, and dissolve by standing cup contain- 
ing mixture in hot water. Strain into strawberry juice mixed with lemon juice. Add 
sugar, and when sugar is dissolved set bowl containing mixture in pan of ice water 
and stir until mixture begins to thicken; then fold in cream. Turn into wet mold 
lined with strawberries cut in halves, and chill. Garnish with fruit, selected straw- 
berries and leaves. A delicious cream may also be made with canned strawberries. 




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I cup milk. 

\ cup cooked prunes, cut in pieces. 

\ cup chopped figs. 



COCOANUT CREAM 
h envelope Knox Sparkling Gelatine. 1 cup shredded cocoanut. 
i cup cold water. 3 eggs. Few grains salt. 

1 cup sugar. 2 cups milk. 1 teaspoonful vanilla. 

Soak gelatine in cold water five minutes. Make custard of yolks of eggs, sugar 
and milk; remove from range and add soaked gelatine. When mixture begins to 
set, add cocoanut, whites of eggs beaten until stiff, salt and flavoring. Line a mold 
with sections of orange, pour in mixture and chill. 

MACAROON CREAM 
i envelope Knox Sparkling Gelatine. \ cup sugar, 
i cup cold water. Few grains salt. 

3 eggs. I cup pounded macaroons. 

2 cups milk. 1 teaspoonful vanilla. 

Soak gelatine in cold water five minutes. Make a custard of egg yolks, sugar, 
salt, and milk. Add soaked gelatine to hot custard, and when nearly cool, add whites 
of eggs, beaten until stiff, macaroons and vanilla. Turn into individual molds, 
first dipped in cold water, and chill. For "French Cream" add one square chocolate. 

PRUNE ORIENTAL CREAM {Illustrated on Page 3) 
i envelope Knox Sparkling Gelatine. | pint heavy cream, 

i cup cold water, 
i cup scalded milk. 
I cup sugar. 
Whites of two eggs. 

Soak gelatine in cold water five minutes, dissolve in scalded milk, and add 
sugar. Strain into a bowl, set in pan containing ice water, and stir constantly until 
mixture begins to thicken; then add whites of eggs, beaten until stiff, heavy cream, 
diluted with milk and beaten until stiff, prunes and figs. Turn into a wet mold, the 
bottom and sides of which are garnished with halves of cooked prunes, and chill. 
Remove from mold to serving dish, and garnish with whipped cream (sweetened 
and flavored with vanilla), forced through a pastry bag and tube, and chopped 
pistachio nuts. 

SPANISH CREAM 
\ envelope Knox Sparkling Gelatine. § cup sugar (scant). 

3 cups milk. i teaspoonful salt. 
Whites of three eggs. 1 teaspoonful vanilla, or 
Yolks of three eggs. 3 tablespoonfuls wine, if desired. 

Soak gelatine in one-half cup milk. Scald remaining milk, and pour slowly on 
the yolks of eggs well beaten. Add sugar and salt and return to double boiler. 
Cook until mixture thickens somewhat. Remove from stove, and add gelatine and 
whites of eggs beaten until stiff. Flavor, and turn into individual molds, first dipped 
in cold water, and chill. Serve with whipped cream. More gelatine will be required 
if large molds are used. 

COLUMBIA PUDDING {Illustrated on Page 6) 
Cover the bottom of a fancy mold with Wine Jelly mixture. Line upper part of 
mold with halves of figs, cut crosswise and soaked in jelly mixture five minutes, 
having seed sides next to mold. When both are set fill with Spanish Cream mix- 
ture and chill. When ready to serve remove to serving dish and garnish with 
whipped cream, sweetened and flavored with vanilla (forced through a pastry bag 
and tube) and sections of glac^d cherries. 

CANTON CREAM 
i envelope Knox Sparkling Gelatine. | tablespoonful brandy, 
i cup cold water. 1 cup milk. 2 tablespoonfuls ginger syrupo 

Yolks of two eggs. Few grains salt. I cup Canton ginger, cut an pieces. 

1 tablespoonful wine. 1 pint heavy cream. 

Soak gelatine in cold water, and add to custard made of milk, eggs, sugar, and 
salt. Strain, chill in pan of ice water, add flavorings, and when mixture begins to 
thicken add cream, beaten until stiff. 



LEMON SPONGE OR SNOW PUDDING 
^ envelope Knox Sparkling Gelatine. f cup sugar, 

i cup cold water. i cup lemon juice. 

1 cup boiling water. Whites of two eggs. 

Soak gelatine in cold water five minutes, dissolve in boiling water, add sugar, 
lemon juice and grated rind of one lemon, strain, and set aside; occasionally stir 
mixture, and when quite thick, beat with wire spoon or whisk until frothy; add 
whites of eggs beaten stiff, and continue beating until stiff enough to hold its shape. 
Pile by spoonfuls on glass dish. Chill and serve with boiled custard. A very attrac- 
tive dish may be prepared by coloring half the mixture red with tablet found in each 
package. 



BANANA 
i envelope Knox Sparkling Gelatine. 

\ cup cold water. 

1 cup banana pulp. 

2 tablespoonfuls lemon juice. 



SPONGE 

I cup sugar. 

Whites of two eggs, beaten stiff. 
1 dozen blanched Pistachio nuts, 
finely chopped. 



Soak gelatine in cold water five minutes. Put banana pulp, lemon iuice and 
sugar in saucepan, and bring to the boiling point, stirring constantly. Add soaked 
gelatine, and stir until cool. When mixture begins to thicken, fold in whites of eggs, 
beaten until stiff, turn into wet mold or paper cases, and sprinkle with chopped nuts. 

PINEAPPLE SPONGE (Illustrated on Page 23) 
§ envelope Knox Sparkling Gelatine. Few grains salt. 

Yolks of three eggs. | cup grated canned pineapple. 

Grated rind of one lemon. | cup cold water. 

2 tablespoonfuls lemon juice. | cup heavy cream. 

^ cup sugar. Whites of three eggs. 

Beat yolks of eggs slightly, and add grated rind, lemon juice, sugar, and salt. 
Cook in double boiler, stirring constantly, until mixture thickens. Remove from 
range, and add gelatine (which has soaked in cold water five minutes) and pineapple. 
When mixture begins to thicken, add cream, beaten until stiff, and whites of eggs, 
beaten until stiff. Turn into a mold, first dipped in cold water, and chill. Remove 
from mold to serving dish, and garnish with whole and half slices of canned pine- 
apple (around the edge of which there is a piping of whipped cream, sweetened and 
flavored with vanilla), glac6d cherries, and green leaves. 

MOCHA SPONGE 

1 envelope Knox Sparkling Gelatine. 2 cups strong boiled coffee. 

I cup cold water. f cup sugar. Whites of three eggs. 

Soak gelatine in cold water five minutes and add to hot coffee; then add sugar. 
Strain into pan, set in larger pan of ice water, cool slightly, then beat, using a wire 
whisk, until quite stiff. Add whites of eggs, beaten until stiff, and continue the beat- 
ing until mixture will hold its shape. Turn into a mold, first dipped in cold water. 
Chill thoroughly, remove from mold and serve with sugar and thin cream. 

MAPLE SPONGE 

1 envelope Knox Sparkling Gelatine. § cup hot water. 
1^ cups cold water. Whites of 2 eggs. 

2 cups brown or maple sugar. 1 cup chopped nut meats. 

Soak gelatine in cold water five minutes. Put sugar and hot water in saucepan, 
bring to boiling point and let boil ten minutes. Pour syrup gradually on soaked 
gelatine. Cool, and when nearly set, add whites of eggs beaten until stiff, and nut 
meats. Turn mto mold, first dipped in cold water, and chill. Serve with custard 
made of yolks of eggs, sugar, a few grams of salt, milk, and flavoring. 

CHERRY SPONGE 

5 envelope Knox Sparkling Gelatine 1^ cups canned cherries. 

^ cup cold water. 1 cup canned cherry juice. 

1 tablespoonful lemon juice. § cup sugar. Whites of two eggs. 

Soak gelatine in cold water five minutes and dissolve in hot cherry juice. Add 
cherries, stoned and cut in halves, sugar and lemon juice. When mixture begins to 
set add whites of eggs, beaten until stiff. Turn into mold, first dipped in cold water, 
and chill. Garnish with whipped cream, sweetened, and flavored with vanilla, and 
chopped cherries. Other canned fruits may be substituted for the cherries 



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13 



MARSHMALLOW PUDDING 



Whites of 3 eggs. 

I5 teaspoonfuls vanilla. 

Macaroons. 



i envelope Knox Sparkling Gelatine, 
i cup cold water, 
f cup boiling water. 
1 cup sugar. 

Soak gelatine in cold water five minutes, dissolve in boiling water, add sugar, 
and as soon as dissolved, set bowl containing mixture in pan of ice water; then add 
whites of eggs and vanilla and beat until mixture thickens. Turn into a shallow 
pan, first dipped in cold water, and let stand until thoroughly chilled. Remove from 
pan and cut in pieces the size and shape of marshmallows; then roll in macaroons 
which have been dried and rolled. Serve with sugar and cream. 

NEWPORT PUDDING 



J envelope Knox Sparkling Gelatine. 

1 cup boiling water. 

1 cup sugar. 

i cup cold water. 

Whites of three eggs. 



1| tablespoonfuls Sauterne. 
li tablespoonfuls sherry. 
Green coloring. 
Red coloring. 



Put sugar in small saucepan, pour over boiling water, set on range, bring to 
boiling point, and let boil three minutes. Remove from range and add gelaline 
which has soaked in cold water five minutes. Beat until mixture begins to stiffen; 
then add whites of eggs, beaten until stiff, and continue the beating twenty minutes. 
Divide the mixture into thirds. To first third add Sauterne, to second third add 
one-half the sherry and color pink; to remaining third add re.maining sherry and 
color green. Arrange in layers in a fancy mold, first dipped in cold water, first the 
pink, then the white, then the green. Chill thoroughly. 

MARSHMALLOW CREAM 



i envelope Knox Sparkling Gelatine, 
i cup cold water. 
^ cup boiling water. 
Whites of four eggs. 



1 cup sugar. 

1 teaspoonful vanilla. 

1 teaspoonful lemon extract. 

1^ squares chocolate. 



Soak gelatine in the cold water five minutes. Add boiling water and place 
over teakettle until dissolved. Cool, but do not chill. Stir sugar into dissolved 
gelatine. Beat the whites of eggs very light, and to the eggs add the gelatine and 
sugar, a few spoonfuls at a time, beating constantly. Divide quickly into three 
parts. To the first part add part of the pink color found in package and flavor 
with vanilla; to the second part add melted chocolate and vanilla flavoring, and 
flavor the third part with lemon. 

Mold in layers in square mold, adding nuts to the pink part and red cherries 
to the white. Chill, cut in slices and serve with or without whipped cream or sauce 
made with the yolks of eggs. Attractive if served with ice cream instead of cake. 



Marshmallow 
Cream 




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i 



I envelope Knox Sparkling Gelatine. 

^ dozen rolled stale macaroons. 

1 dozen marshmallows, cut in small pieces. 



1 cup sugar. 
1 pint heavy cream. 
Vanilla or sherry, 
i cup cold water. 
i cup boiling water. 



2 tablespoonfuls chopped candied cherries. 
J lb. blanched and chopped almonds. 

Soak the gelatine in cold water, dissolve in boiling water, and add sugar. When 
mixture is cold, add cream, beaten until stiff, almonds, macaroons, marshmallows 
and candied cherries. Flavor with vanilla or sherry. Turn into a mold, first dipped 
in cold water, and chill. Remove from mold and serve with angel cake. 

This dessert may be made more elaborate by cutting the top from an angel 
cake and removing some of the inside, leaving a case with three-fourths inch walls, 
then filling case with mixture, replacing top of cake, covering with frosting, and gar- 
nishing with candied cherries and blanched almonds. 

GRAPE JUICE CHARLOTTE RUSSE 
i envelope Knox Sparkling Gelatine. 1 tablespoonful lemon juice. 

i cup cold water. I5 cups heavy cream, beaten until stiff. 

i cup boiling water. I cup sugar. 

1 cup grape juice. Lady fingers. 

Soak gelatine in cold water five minutes and dissolve in boiling water. Add 
grape juice, lemon juice and sugar. Stir until mixture begins to thicken; then fold in 
cream. Turn into mold lined with lady fmgers. Remove from mold and garnish 
with whipped cream, sweetened, and flavored with vanilla, and candied violets. 

CHARLOTTE RUSSE 

1 envelope Knox Sparkling Gelatine J cup cold water. 

1\ cups milk. I pint heavy cream. 

2 eggs. 3 tablespoonfuls powdered sugar. 
2 tablespoonfuls sugar. ? teaspoonful vanilla. 

Few grains salt. Sponge cake. 

Scald milk and add gradually to yolks of eggs, slightly beaten, and mixed with 
sugar and salt. Cook over hot water, stirring constantly, until mixture thickens, 
then add gelatine, soaked in cold water. Strain and add whites of eggs, beaten until 
stiff. Set pan in larger pan of ice water and stir, scraping from bottom and sides of 
pan, until mixture begins to thicken. Then add cream, beaten until stiff, and mixed 
with sugar and vanilla. Line round paper cases with strips of sponge cake, using 
muffin rings to keep cases in shape. Fill with mixture and chill. Remove from cases, 
and garnish tops with four narrow strips of cake, radiating from center, and garnish 
center with a cube of jelly. 

INDIVIDUAL CHARLOTTE RUSSE 

Line a sherbet glass with lady fingers, leaving a small space between them. Fill 
with any Bavarian Cream mixture and chill. Garnish with red and green Maraschino 
cherries. 




Individual 
Charlotte Russe 



J>' 



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.y^oyi^ 



ORANGE CHARLOTTE 



\ envelope Knox Sparkling Gelatine. 
\ cup cold water. 
\ cup boiling water. 
1 cup sugar. 



2 tablespoonfuls lemon juice. 
1 cup orange juice and pulp. 
Whites of three eggs. 
Lady fingers. 



Soak gelatine in cold water five minutes and dissolve in boiling water. Add 
sugar, and when dissolved add lemon juice. Strain, cool slightly and add orange juice 
and pulp. When mixture begins to stiffen beat, using a wire whisk, until light; then 
add whites of eggs, beaten until stiff, and beat thoroughly. Turn into mold lined 
with lady fingers. One pint whipped cream may be used in place of whites of eggs. 

APPLE CHARLOTTE 

Make same as Orange Charlotte, using cooked apple pulp in place of orange 
juice and pulp. 

PEACH SNOW BALLS 
I envelope Knox Sparkling Gelatine. \ cup boiling water. 

\ cup cold water. 2 tablespoonfuls lemon juice. 

1 cup canned peaches, apricots or pine- Whites of three eggs, 
apple, pressed through a sieve. 

Make same as Orange Charlotte, and mold in egg cups. 

ALMOND CARAMEL CHARLOTTE RUSSE 
I envelope Knox Sparkling Gelatine. \ lb. blanched almonds, finely chopped. 

\ cup cold water. 1 pint heavy cream, beaten stiff. 

1 cup granulated sugar. 1 teaspoonful vanilla. 

\ cup boiling water. 1 dozen lady fingers. 

Soak gelatine in cold water five minutes. Let stand over hot water until dis- 
solved. Caramelize the sugar and add boiling water very gradually. Cool slightly 
and add dissolved gelatine. When mixture begins to thicken add nut meats, cream 
and vanilla. Pour into mold lined with lady fingers and chill. 

BLANC MANGE 
1 envelope Knox Sparkling Gelatine. 1 teaspoonful vanilla, or 
2>\ cups milk. 1 tablespoonful rum. 

f cup sugar. 

Soak gelatine in half cup milk five minutes. Scald remaining milk with sugar, 
and add soaked gelatine. Strain, cool slightly, add flavoring and turn into a mold 
first dipped in cold water, and chill. Serve with currant, strawberry, or any pre- 
ferred jelly. Accompany with sugar and thin cream, or boiled custard. Substitute 
cream for the milk and the dish becomes "Ivory Jelly." 



M 



MANGE 

1 cup sugar. 

Few grains salt. 

1 teaspoonful vanilla. 



CHOCOLATE BLANC 
1 envelope Knox Sparkling Gelatine 
I cup cold water. 

1 quart milk. 

2 ozs. grated unsweetened chocolate. 

Soak gelatine in cold water five minutes. Scald milk and add sugar, grated 
chocolate and salt. When sugar is dissolved, add soaked gelatine; then add flavor- 
ing. Turn into mold, first dipped in cold water, and chill. Serve with whipped cream, 
sweetened and flavored with vanilla. 

CHARTREUSE OF JELLY 

Cut out the center of a round sponge cake, leaving the bottom and sides thick 
enough to hold a quart of jelly. Prepare a lemon, orange, strawberry or wine 
jelly, and when it is cold and just ready to form, turn into the cake and set aside 
in a cool place or on ice. When ready to serve cover the top with the chilled froth 
from a cup of double cream and a cup of milk beaten with a whip churn. Flavor 
the cream with vanilla or wine and add one-fourth cup of confectioner's sugar before 
whipping. 



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GRAPE JUICE SOUFFLE 
1 envelope Knox Sparkling Gelatine. Whites of four eggs. 

1 pint grape juice, sweetened. f cup heavy cream. 

Soak gelatine in grape juice ten minutes, then heat in double boiler until 
gelatine has dissolved. Strain into bowl set in saucepan containing ice water, and 
when mixture begins to thicken, fold in whites of eggs beaten until stiff. Half fill 
individual mold, first dipped in cold water, with mixture. To remainder add 
cream, beaten until stiff. Fill molds with cream mixture, and chill. Remove from 
molds to serving dish, and garnish with whipped cream (sweetened and flavored 
delicately with vanilla), candied violets and green leaves. 

COFFEE SOUFFLE 
h envelope Knox Sparkling Gelatine. i teaspoonful salt 
1^ cups strong boiled coffee. 3 eggs. 

i cup milk. § teaspoonful vanilla. 

5 cup sugar. 

Soak gelatine in one-half cup cold coffee. Mix remaining coffee, milk and one- 
half of the sugar and heat in double boiler. Add remaining sugar, salt and yolks of 
eggs, slightly beaten. Cook until mixture thickens. Remove from range, add 
softened gelatine, whites of eggs beaten until stiff, and vanilla. Mold, chill, and 
serve with cream. 

RICE MOLD WITH PINEAPPLE 
^ envelope Knox Sparkling Gelatine. Few grains salt. 

i cup cold water 1 cup cooked rice. 

I cup scalded pineapple juice. 1 cup whipped cream. 

^ cup sugar. 1 tablespoonf ul lemon juice. 

Soak gelatine in cold water five minutes, and dissolve by standing cup in hot 
water. Add pineapple juice, sugar and salt to rice. Strain into this the gelatine, 
and mix thoroughly; cool slightly, and add whipped cream and lemon juice. Turn 
into mold lined with slices of canned pineapple. Chill, and serve with or without 
whipped cream. Other fruits may be used in place of pineapple. 

AN EASTER DESSERT 
1 envelope Knox Sparkling Gelatine. f cup sugar. 

I cup cold water. 1 teaspoonful vanilla. 

2| cups milk or cream, scalded. Few grains salt. 

Soften the gelatine in the cold water five minutes and dissolve in the hot milk; 
add the sugar and flavoring. Wash a dozen large eggs, make a pin hole in one end 
of each shell, a larger opening in the other end, then shake out the contents from 
the shell; rinse the shells clean and drain; pour the chilled but liquid pudding 
through a funnel into the shells and set them in an upright position in a pan of 
broken ice or salt. When ready to serve, remove the shells and arrange the contents 
in a nest of orange, lemon or wine jelly, or spun sugar may be used for the nest. Serve 
vvith whipped cream. 

NOTE — •// desired, divide the above mixture into three equal parts, leaving mixture as 
it is for white eggs, adding dissolved chocolate to the second part to make brown eggs, and 
to the third part adding a small portion of the pink vegetable color tablet found in each 
package, after dissolving in a little hot water, to make pink eggs. 

NUT FRAPPE 
^ envelope Knox Sparkling Gelatine. 1 cup cream. 

1 cup cold water. f cup milk. 

§ cup sugar. White of one egg. 

1 cup cooked pineapple and strawberries. 1 cup chopped nuts. 

Soak gelatine in the cold water five minutes and dissolve over hot water. Add 
dissolved gelatine to cream, milk and sugar and stir in beaten white of egg. When 
cold, add the pineapple and strawberries which have been chopped in small pieces, 
also the chopped nuts. Serve ice cold in sherbet glasses. 



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ORANGE TRIFLE 
1 envelope Knox Sparkling Gelatine. 1 cup orange juice. 

I cup cold water. Grated rind of one orange. 

1§ cups boiling water. 1 tablespoonful lemon juice. 

1 cup sugar. § pint heavy cream. 

Soak gelatine five minutes in cold water, dissolve in boiling water, add sugar, 
orange juice, grated rind and lemon juice and strain. Pour one-half the mixture into 
a shallow pan, dipped in cold water, and chill. Set bowl containing remaining mix- 
ture in pan of ice water and stir constantly, until mixture begins to thicken; then 
fold in heavy cream, beaten until stiff. Turn into a ring mold, first dipped in cold 
water, and chill. Remove mixture from ring mold to serving dish and garnish with 
glaced cherries, cut to represent flowers, and angelica cut to represent leaves and 
stems. Fill center with first part removed from pan and cut in cubes. 

ST. REGIS PUDDING 
I envelope Knox Sparkling Gelatine. | tablespoonful lemon juice. 



i cup boiling water. 
{ cup cold water, 
i cup sugar, 
i cup sherry wine. 
i cup apricot syrup. 

Bring hot water and sugar to boiling point and let boil one minute. Add sherry 
wine, apricot syrup, lemon juice, salt and gelatine, soaked in cold water. To raisins 
add brandy and cook in double boiler until raisins are plump. Add to jelly mixture 
with apricots cut in small pieces. Turn into a mold, chill thoroughly, remove from 
mold and serve with or without whipped cream, sweetened, and flavored with vanilla. 

CHOCOLATE 
] envelope Knox Sparkling Gelatine, 
f cup cold water. 
1 cup sugar. 
^ teaspoonful vanilla. 
1 cup seeded raisins. 
5 cup dates or figs, if desired. 

Soak gelatine in cold water five 
melted chocolate, and when scalding 
gelatine. Remove from fire and when 
and nut meats. Turn into mold, first 
serving dish and garnish with holly, 
flavored with vanilla 



Few grains of salt. 

I cup seedless raisins. 

i cup brandy. 

I cup canned apricots, cut in pieces. 



PLUM PUDDING 

J cup sliced citron or nuts, as preferred. 

I cup currants. 

1^ squares chocolate, 

1 pint milk. 

Pinch salt. 

minutes. Put milk in double boiler, add 
point is reached add sugar, salt and soaked 
mixture begins to thicken add vanilla, fruit 
dipped in cold water, and chill. Remove to 
Serve with whipped cream, sweetened, and 




IMPORTANT — Lemon Juice is used in a number of recipes in this hook. For those who 
prefer our Acidulated package, the Lemon Flavor contained therein may be used in 
place of lemon juice. In some cases the housekeeper will have to use her own judgment 
as to how much to use and flavor the dish according to taste. 




}k 



MACEDOINE PUDDING 

f tablespoonful Knox Sparkling Gelatine. § lb. marshmallows, cut in pieces. 

1 tablespoonful cold water. 1 cup heavy cream. 

2 tablespoonfuls boiling water. 2 tabiespoonfuls powdered sugar. 
i cup Maraschino cherries. i teaspoonful vanilla. 

^ cup English walnut meats, cut in pieces. 

Soak gelatine in cold water five minutes and dissolve in boiling water. Beat 
cream until stiff, add powdered sugar, vanilla and dissolved gelatine. When mix- 
ture begins to stiffen, add chopped cherries, nut meats and marshmallows. Turn 
into mold, first dipped in cold water, and chill. 

PEACH CABINET PUDDING 
\ envelope Knox Sparkling Gelatine. 2 cups milk. 

1 can peaches. Yolks of three eggs. 

i cup powdered sugar. Whites of three eggs. 

2 tablespoonfuls sherry wine. i cup sugar. 

1 tablespoonful brandy. i teaspoonful salt. 

2 tablespoonfuls cold water. 

Drain peaches, cut in quarters, sprinkle with powdered sugar and pour over 
sherry and brandy. Make a custard of milk, egg yolks, sugar and salt, and just be- 
fore removing from fire add gelatine soaked in cold water. Strain, and when slightly 
cooled add one-half cup liquor drained from peaches. Stir until mixture begins to 
thicken, then add whites of eggs, beaten stiff. Line a mold with peaches, pour in 
custard and chill. 

ROYAL PUDDING 

1 envelope Knox Sparkling Gelatine. i teaspoonful salt. 

\ cup cold water. 1 tablespoonful brandy or | teaspoonful 

2 cups scalded milk. vanilla. 
Yolks of three eggs. 5 lady fingers. 
\ cup sugar. 6 macaroons. 

Soak gelatine in cold water five minutes, and add to custard made of milk, eggs 
sugar and salt. Strain, cool slightly and add flavoring. Place mold in pan of ice 
water. Decorate with candied cherries and angelica; cover with mixture, adding 
carefully by spoonfuls. When firm, add layer of lady fingers, first soaked in custard, 
then layer of macaroons, also soaked in custard. Repeat, care being taken that each 
layer is firm before another is added. Chill, remove to serving dish and garnish with 
whipped cream, sweetened, and flavored with vanilla, and candied cherries. 





"Desserts 




LEMON ICE 

1 teaspoonful Knox Sparkling Gelatine. 2 cups sugar. 

1 tablespoonful cold water. f cup lemon juice. 

4 cups boiling water. 

Soak gelatine in cold water five minutes. Make a syrup by boiling water and 
sugar twenty minutes, and add dissolved gelatine and lemon juice; cool, strain and 
freeze. 

COUPE ST. JACOUE 

Cut in dices all kinds of fresh fruit in season, place in a bowl and pour over one gill 
of Maraschino, one-half gill of wine or cordial and some powdered sugar. Place in 
ice box until it is thoroughly chilled and serve in a sherbet glass, covering the fruit 
with lemon water ice made according to the preceding recipe, and ornament with 
a Maraschmo cherry. This quantity of Maraschino and wine or cordial is enough 
for eight coup6s. 

MINT SHERBET 

Make same as Lemon Ice, adding four tabiespoonf uls bruised mint leaves to the 
boiling syrup. Strain and freeze. A delicious accompaniment to lamb. 

CREME DE MENTHE ICE 

Make same as Lemon Ice, adding four tabiespoonf uls cr6me de menthe, when 
frozen to a mush, then continuing the freezing. 

STRAWBERRY ICE 

1 teaspoonful Knox Sparkling Gelatine. 1 quart box strawberries. 
1 cup sugar. i tablespoonful cold water. 

1 cup water. | tablespoonful boiling water. 

Lemon juice. 

Sprinkle berries with sugar, cover, and let stand two hours. Mash, squeeze 
through cheese cloth, and add water and lemon juice to taste; then add gelatine 
soaked in cold water five minutes and dissolved in boiling water. Strain and freeze. 

STRAWBERRY COUPE 

Mix one-half cup each shredded pineapple and sections of oranges, cut in 
pieces, and one-fourth cup thin slices of bananas, cut in pieces. Add two tablespoon- 
fuls powdered sugar and a few grains salt. Cover and let stand in ice box until 
thoroughly chilled. Arrange fruit in eight coupd glasses and fill with Strawberry 
Ice. Garnish each with whipped cream, sweetened, and flavored with vanilla, forced 
through a pastry bag and tube, and five selected strawberries. 

ORANGE ICE 

1 teaspoonful Knox Sparkling Gelatine. 2 cups orange juice. 

1 tablespoonful cold water. i cup lemon juice. 

4 cups hot water. Grated rind of two oranges. 

2 cups sugar. 

Soak gelatine in cold water five minutes; make a syrup by boiling hot water and 
sugar twenty minutes. Add soaked gelatine, fruit juices and grated rind. Cool 
strain and freeze. Other fruit juices may be used in place of the orange juice. 



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VANILLA PHILADELPHIA ICE CREAM 
i envelope Knox Sparkling Gelatine. 2 cups sugar. 

^ cup cold milk. 2 tabiespoonfuls vanilla. 

1 quart scalded milk. Few grains salt. 

1 quart cream. 

Soak gelatine in cold milk five minutes and dissolve in scalded milk. Add sugar, 
and when sugar is dissolved strain mixture into cream, and add flavoring. Freeze, 
using three parts finely crushed ice to one part rock salt. Serve with maple sauce 
and chopped pecan nut meats. If part of the cream is whipped and added when 
partly frozen, it will improve it, 

CHOCOLATE ICE CREAM 

1 teaspoonful Knox Sparkling Gelatine. 1 quart thin cream. 

2 tabiespoonfuls cold water. 1 cup sugar. 

1| squares unsweetened chocolate. Few grains salt. 

I cup boiling water. 1 tablespoonful vanilla. 

Soak gelatine in cold water five minutes. Melt chocolate and add boiling water 
gradually, while stirring constantly. Add soaked gelatine, and when dissolved add 
remaining ingredients. Freeze. 

CARAMEL ICE CREAM 

1 teaspoonful Knox Sparkling Gelatine, if cups sugar. 

1 quart milk. i teaspoonful salt. 

1 pint cream. 1 tablespoonful vanilla. 

Soak the gelatine in a little cold milk ten minutes. Caramelize one cup sugar 
by putting in a granite saucepan and place over hot fire, stirring constantly until 
melted and of the color of maple syrup. Add one cup hot water and simmer on back 
of stove until of the consistency of a thick syrup. Add ^ cup sugar to the balance 
of the milk and scald. Add dissolved gelatine, salt and the caramel. When cold 
add flavoring and cream; strain and freeze. If preferred, the cream may be whipped 
and added when the mixture is partly frozen. 

NEAPOLITAN ICE CREAM 
J envelope Knox Sparkling Gelatine, 2 cups sugar. 
I cup cold milk. 1 quart thin cream. 

3i cups scalded milk. Whites of three eggs. 

Yolks of three eggs. 3 tabiespoonfuls vanilla. 

Soak gelatine in cold water five minutes. Make custard of milk, yolks of 
eggs and sugar. Add soaked gelatine and cream, and strain. When cold, add va- 
nilla and freeze to a mush. Add whites of eggs, beaten until stiff, and continue the 
freezing. Serve with Chocolate Sauce and chopped walnut meats. 

CANTALOUPE FRAPPE 

1 teaspoonful Knox Sparkling Gelatine. I teaspoonful salt. 
i cup cold water. § cup sherry wine. 

2 large cantaloupes. 1 teaspoonful lemon juice. 
i cup sugar. 

Soak gelatine in cold water five minutes. Dissolve over hot water and strain 
into cantaloupe pulp, of which there should be two cups. Add remaining ingredients 
and freeze. Serve in the rind of the melons, cut to represent baskets with or without 
handles. To prepare the cantaloupe pulp, remove seeds, scrape pulp from rind and 
force through a puree strainer. 

CRANBERRY FRAPPE « 
^ envelope Knox Sparkling Gelatine. 1 quart cranberries. 

1 cup cold water. 2J cups sugar. 

3 cups boiling water, 4 tabiespoonfuls lemon juice. 

Soak gelatine in cold'water five minutes. Cook cranberries in boiling water until 
soft; then force through a puree strainer. Add soaked gelatine, sugar and lemon 
juice, and freeze. A delicious accompaniment to roast turkey. 



21 



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CUSTARD ICE 

1 teaspoonful Knox Sparkling Gelatine. 1 cup sugar (scant measure). 
1 quart milk. 1 teaspoonful vanilla. 

3 eggs. Few grains salt. 

Soak gelatine in two tablespoonfuls of milk. Make a custard of the milk, yolks 
of eggs, sugar and salt, and dissolve the gelatine in the hot custard. Strain, and 
when cold add flavoring and freeze to a mush. Add whites of eggs, beaten until 
stiff, and continue the freezing. 

FRUIT SHERBET 

vy {Economical) 

h envelope Knox Sparkling Gelatine (scant measure). 

1\ cups sugar. 3 cups rich milk. 

1 orange. 1 lemon. 

Grate the outside of both orange and lemon. Squeeze out the juice and add 
to this the sugar. Soak the gelatine in part of a cup of milk for five minutes, and 
dissolve by standing in pan of hot water. Stir into the rest of the milk. When it 
begins to freeze add the fruit juice and sugar, and fruit of any kind if desired. This 
makes a large allowance for five persons. 

MILK SHERBET 

1 teaspoonful Knox Sparkling Gelatine. IJ cups sugar. 

1 quart milk. Juice of three lemons. 

Soak gelatine in one-half cup of the milk five minutes. Dissolve over hot water 
and strain into remainder of milk. Mix lemon juice and sugar, add slowly to milk 
mixture, and freeze. For a richer sherbet use half cream and half milk. 

GRAPE JUICE SHERBET 
\ envelope Knox Sparkling Gelatine. 1 pint grape juice. 
h cup cold water. 4 tablespoonfuls lemon juice. 

1^ cups boiling water. \ cup orange juice. 

1 cup sugar. 

Soak gelatine in cold water five minutes. Make a syrup by boiling sugar and 
hot water ten minutes, and add soaked gelatine. Cool slightly and add fruit 
juices; then freeze. Serve in sherbet glasses and garnish with candied violets or 
fruit, if desired. 




Knox No. 3 Acidulated 

contains Lemon Flavor, th 



Gelatine is the "Busy Housekeeper's" package. It 
J basis of all jellies, and saves time, labor and expense. 



1 pint heavy cream. 

1 cup sugar. 

2 eggs. 
Few grains salt. 



ORANGE CREAM SHERBET 

1 teaspoonful Knox Sparkling Gelatine. 1| cups orange juice. 

^ cup cold water. 

1^ cups boiling water. 

1^ cups sugar. 

Grated rind of two oranges. 

1 cup lemon juice. 

Soak gelatine in cold water five minutes. Dissolve gelatine and sugar in 
boiling water; add orange rind, lemon juice and orange juice. Turn into ice 
cream freezer and freeze to a mush. Beat cream until stiff, and add sugar and salt. 
Separate yolks from whites of eggs. Beat yolks until thick and lemon-colored and 
whites until stiff, and add to cream. Turn into frozen mixture and continue the 
freezing. 

WATERMELON SHERBET 
i envelope Knox Sparkling Gelatine. 2 cups sugar. 

I cup cold water. 1 cup orange juice. 

4 cups hot water. 2 cups watermelon cubes. 

Soak gelatine in cold water for five minutes. Make syrup by boiling hot water 
and sugar ten minutes and add soaked gelatine and orange juice. Strain, chill and 
freeze to mush. Add watermelon cubes and let stand one hour. 

GRAPE FRUIT SHERBET 

^ teaspoonful Knox Sparkling Gelatine. 2 cups grape fruit juice. 
1 tablespoonf ul cold water. 2 tablespoonfuls lemon juice. 

1 cup boiling water. Few grains salt. 

J cup sugar. 

Soak gelatine in cold water five minutes. Make a syrup by boiling water and 
sugar one minute. Add soaked gelatine, cool slightly and add remaining ingredi- 
ents. Strain and freeze, using three parts finely crushed ice and one part rock salt. 

CLUFF 

1 teaspoonful Knox Sparkling Gelatine. 



4 cups cold water. 
2 cups sugar. 
Juice of six oranges. 



PUNCH 

4 tablespoonfuls lemon Juice. 

5 tablespoonful rum. 
1 cup champagne, 

i cup brandy. 



Soak gelatine in two tablespoonfuls of cold water five minutes. Make a syrup 
by boiling the remaining water and sugar twenty minutes. Add soaked gelatine, 
cool and add fruit juices. Freeze to a mush, then add rum, champagne and brandy, 
and continue freezing. Let stand two hours. 



Pineapple 

Sponge 

(See Page 13) 




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/ \ 



1 cup sugar. 

2^ cups heavy cream. 

1 teaspoonful vanilla. 



PINEAPPLE MOUSSE 

1 teaspoonful Knox Sparkling Gelatine, f cup sugar. 

3 tablespoonfuls cold water. ' 1 tablespoonful lemon juice. 

1 cup scalded pineapple juice. 1 pint heavy cream. 

Soak gelatine in cold water five minutes and dissolve in hot pineapple juice. 
Add sugar and lemon juice, and when cool add cream beaten stiff. Beat mixture 
until stiff, using an egg beater, and fill wet mold to overflowing with mixture. Ad- 
just cover, pack in rock salt and finely crushed ice, using equal parts, and let stand 
four hours. Remove from mold to serving dish and garnish with half slices of 
canned pineapple and candied cherries. 

CHOCOLATE MOUSSE 
^ envelope Knox Sparkling Gelatine. 
J cup cold water. 

1 cup boiling water. 

2 squares unsweetened chocolate. 

Soak gelatine in cold water five minutes. Melt chocolate in boiling water and 
add soaked gelatine; then add sugar and vanilla. Cool and add cream, beaten stiff. 
Fill a chilled mold with mixture, having mixture overflow mold, adjust cover, pack 
in rock salt and finely crushed ice, using equal parts, and let stand four hours. 

RASPBERRY MOUSSE 

1 teaspoonful Knox Sparkling Gelatine. 3 tablespoonfuls sugar. 
I cup cold water. I cup boiling water. 1 cup raspberry juice. 
1 pint heavy cream. Few grains salt. 

Soak gelatine in cold water five minutes, dissolve in boiling water and cool. 
Beat cream until stiff and add dissolved gelatine and remaining ingredients and 
whole berries if desired. Fill chilled mold with mixture, adjust cover, pack in 
rock salt and finely crushed ice, using equal parts, and let stand three hours. 

cafe' a la CARLOS 
i envelope Knox Sparkling Gelatine. 1 cup sugar. 

i cup cold water. Yolks of three eggs. 

1 cup strong coffee, boiled. 1 pint heavy cream, beaten stiff. 

Soak gelatine in cold water five minutes. Make a custard of coffee, sugar and 
yolks of eggs, and add soaked gelatine. Cool, add cream and freeze. Serve in parfait 
glasses; garnish with whipped cream, sweetened, and flavored with vanilla, forced 
through a pastry bag and tube, and glaced cherries or any fancy fruit. 

MARRON BISQUE 
I envelope Knox Sparkling Gelatine. 1 pint heavy cream, 

i cup cold milk. 1 cup sugar. 

1 cup scalded milk. 1 teaspoonful vanilla. 

2 eggs. 1 cup prepared French chestnuts. 

Soak .gelatine in cold milk ten minutes. Add yolks of eggs, slightly beaten, to 
scalded milk; then add soaked gelatine. Add sugar and vanilla to cream and com- 
bine mixtures; then add whites of eggs, beaten until stiff, and chestnuts. Fill mold 
with mixture, having mixture overflow mold, adjust cover, pack in salt and ice, 
using equal parts, and let stand three and one-half hours. 

BAKED ICE CREAM 

Whites of six eggs. Thin sheet sponge cake. 

6 tablespoonfuls powdered sugar i teaspoonful vanilla. 

2 quarts vanilla Philadelphia brick ice 
cream. 

Beat whites of eggs until stiff and add sugar gradually while beating constantly, 
then add vanilla. Cover a board with letter paper, lay on sponge cake, turn ice 
cream on cake, having cake extend one-fourth inch beyond cream. Cover with 
meringue and spread smoothly. Place on grate and brown meringue quickly in 
hot oven; slip from paper to serving dish. 



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24 



PINEAPPLE BOMB 
PART I. 

I teaspoonful Knox Sparkling Gelatine. i cup sugar. 

1 can sliced pineapple. 1 tablespoonful cold water. 

1 cup water. Pink coloring. 

Press juice from pineapple and add to syrup made by cooking water and sugar 
five minutes; then add gelatine soaked in cold water five minutes. Color pink, 
strain and freeze. 

PART II. 
^ tablespoonful Knox Sparkling Gelatine. § teaspoonful vanilla. 



i cup powdered sugar. 

1 cup candied fruit, cherries and plums. 

Brandy. 

1 cup heavy cream. 



i cup medium cream. 
Volks of two eggs. 
3 tablespoonfuls sugar. 
1 tablespoonful cold water. 
Few grains salt. 

Scald medium cream and add yolks of eggs, slightly beaten, mixed with sugar 
and salt. Cook in double boiler until mixture thickens, add gelatine soaked in cold 
water and strain. Set bowl containing mixture in pan containing cold water, and 
when beginning to thicken fold in heavy cream, beaten until stiff, vanilla, powdered 
sugar, candied fruit, cut in pieces and soaked several hours in brandy to cover. 
Line a three-pint brick mold, first dipped in cold water, with Part I and fill with 
Part II, to overflow mold. Adjust cover pack in rock salt and finely crushed ice, 
using equal parts, and let stand two hours. 

ANGEL PARFAIT WITH CANDIED FRUIT 

1 teaspoonful Knox Sparkling Gelatine. 2 tablespoonfuls cold water. 
Whites of two eggs, beaten dry. ^ cup candied fruit cut fine. 

1^ cups heavy cream, beaten light. | cup granulated sugar. 

3 tablespoonfuls wine or thick syrup. ^ cup water. 

Soak the gelatine in the cold water five minutes or longer. Boil the sugar and 
half cup of water to the soft ball degree (as in making boiled frosting), pour in a 
fine stream onto the whites of eggs, beating constantly meanwhile; add the gela- 
tine, stir over cold or ice water until the mixture is cold and begins to set, then 
fold in the cream and the fruit and flavoring. The fruit will be softer if soaked in the 
wine or syrup some hours or over night. Turn into a quart mold, lined with paper, 
cover securely and let stand in equal measures of ice and salt about three hours. 

NESSELRODE PUDDING 
I envelope Knox Sparkling Gelatine. 1 cup prepared French chestnuts, broken 

1 cup cold water. in pieces. 

2 cups milk. 1 cup pineapple syrup. 

Yolks of four eggs. 1 cup candied fruits, cut in pieces and 

1| cups sugar. soaked in wine to cover. 

J teaspoonful salt. 1 teaspoonful vanilla. 

1 pint cream. 1 tablespoonful sherry wine, if desired. 

Soak gelatine in cold water five minutes. Make a custard of milk, yolks of 
eggs, sugar and salt, and add soaked gelatine. Cool and add remaining ingredients. 
Fill wet mold to overflowing with mixture, adjust cover, pack in rock salt and finely 
crushed ice, and let stand three hours. 



RICE PARFAIT 
5 envelope Knox Sparkling Gelatine. 1 cup sugar. 

2 cups hot boiled rice. i teaspoonful salt. 

1^ cups milk. 1 cup chopped nut meats. 

1 cup cream. 1 teaspoonful vanilla. 

Soak gelatine in milk ten minutes and dissolve in hot rice. Add sugar and salt, 
and when cool fold in cream, beaten until stiff. Add nut meats and flavoring. Turn 
into a mold, and pack in ice and salt. 

MAPLE RICE PARFAIT 

Make same as Rice Parfait. using maple sugar in place of white sugar. 



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^ 



25 



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Salads 



and 



s^ 



oauories .^^ 




IMPORTANT — Lemon Juice is used in a number of recipes in this book. For those who 
prefer our Acidulated package, the Lemon Flavor contained therein may be used in 
place of the lemon juice. In some cases the housekeeper will have to use her own 
judgment as to how much to use and flavor the dish according to taste. 



I \ 



PERFECTION SALAD 



1 envelope Knox Sparkling Gelatine, 
i cup cold water. 

i cup mild vinegar. 

2 tablespoonfuls lemon juice, 
2 cups boiling water. 



2 cup sugar. 

1 teaspoonful salt. 

1 cup cabbage, finely shredded. 

2 cups celery, cut in small pieces. 
2 pimentoes, cut in small pieces. 



Soak gelatine in cold water five minutes. Add vinegar, lemon juice, boiling 
water, sugar, and salt. Strain, and when mixture begins to stiffen, add remaining 
ingredients. Turn into mold, first dipped in cold water, and chill. Remove to bed 
of lettuce or endive. Garnish with mayonnaise dressing, or cut in cubes, an.l serve 
in cases made of red or green peppers, or turn into molds lined with canned pimentoes. 
A delicious accompaniment to cold sliced chicken or veal. 

TUNA FISH SALAD 



§ envelope Knox Sparkling Gelatine, 
i cup cold water. 

1 cup tuna fish. 

^ cup chopped celery. 

\ green pepper, finely chopped. 

2 tablespoonfuls chopped olives. 



1 cup boiled salad dressing. 
5 teaspoonful salt. 

i teaspoonful paprika. 

2 teaspoonfuls vinegar. 
Few grains cayenne. 



Soak gelatine in cold water five minutes, and add to hot boiled salad dressing. 
Cool, and add tuna fish, separated into fiakes, celery, pepper (from which seeds have 
been removed), olives, salt, paprika, vinegar, and cayenne. Turn into six individual 
molds, first dipped in cold water, and chill. Remove from molds to nests of lettuce 
leaves, and garnish with slices cut from pimolas, diamond shaped pieces cut from 
green peppers, celery tips, and watercress. 




'W 



26 



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JEWEL SALAD 

i envelope Knox Sparkling Gelatine. f cup vinegar. 

^ cup cucumber. § cup pineapple syrup. 

i cup canned sliced pineapple. 1 tablespoonful tarragon vinegar. 

i cup cold water. 1 tablespoonful lemon juice. 

i cup boiling water. J cup sugar. Few grains salt. 

Pare, chop, and drain cucumber; there should be one-half cup. Chop and drain 
pineapple; there should be one-half cup. Mix cucumber and pineapple, and add 
gelatine, which has been soaked in cold water and dissolved in boiling water; then 
add remaining ingredients. Turn into individual molds, first dipped in^cold water, 
and chill. Remove from molds to nest of lettuce leaves. Accompany with mayon- 
naise dressing. 

CHEESE SALAD 
§ envelope Knox Sparkling Gelatine. 1 cup heavy cream, beaten until stiff. 

i cup cold water. 2 cream cheeses. f teaspoonful salt, 

i cup American cheese, cut in very small | teaspoonful paprika, 
pieces. 

Soak gelatine in cold water five minutes, and dissolve over hot water. Work 
cream cheese until smooth, add American cheese, whipped cream, and soaked gela- 
tine. Season with salt and paprika, turn into individual molds, first dipped in cold 
water, and chill. Serve on lettuce leaves, and garnish with mayonnaise. 

CUCUMBER SALAD 
i envelope Knox Sparkling Gelatine. 1 sprig parsley. 

2 cups chicken stock, well seasoned. 2 cucumbers. 

1 slice onion. Green coloring. 

Soak gelatine in one cup stock. To remaining stock add onion, parsley and 
cucumbers, pared and grated. Cover and let stand two hours. Heat gradually to 
the boiling point, add gelatine and color light green. Let stand until nearly cold, 
then strain into individual paper cases or molds, in the bottom of which is a slice 
of cucumber. Garnish tops with mayonnaise dressing and halves of blanched Jor- 
dan almonds. 

SALMON MOLD 

1 envelope Knox Sparkling Gelatine. Few grains cayenne. 

2 tablespoonfuls cold water. 1^ tablespoonfuls melted butter 
Yolks of two eggs. f cup milk. 

2 teaspoonfuls salt. 2 tablespoonfuls vinegar. 

1 teaspoonful mustard. 1 can salmon. 



salt, mustard, and cayenne; then add butter, milk, and vinegar. Cook in double 
boiler, stirring constantly, until mixture thickens. Add soaked gelatine and salmon, 
separated into flakes. Turn into fish mold, first dipped in cold water, chill, and're- 
move to bed of crisp lettuce leaves. 




LUNCHEON SALAD 
1 envelope Knox Sparkling Gelatine. i cup sugar. 

1 cup cold water. . 3 tart apples. 

1§ cups boiling water. 1 cup celery, cut in small pieces. 

I cup lemon juice. § cup pecan nut meats. 

Soak gelatine in cold water five minutes, and dissolve in boiling water. Add 

lemon juice and sugar. When mixture begins to stiffen, add apples, sliced in small 

pieces, chopped celery and broken nut meats. Turn into mold, first dipped in cold 

water, and chill. Accompany with mayonnaise dressing. This mixture may be served 

\1 y in cases made from bright red apples. 

JELLIED CHICKEN 

Dress, clean, and cut up a fowl. Put in a stewpan with two'sllces onion, cover 
with boiling water, and cook slowly until meat falls from bones. When half cooked, 
add one-half tablespoonf ul salt. Remove chicken, reduce stock to two cups, strain, 
skim off fat, and add one tablespoonf ul gelatine, soaked in four tablespoonf uls cold 
water. Decorate bottom of a mold with parsley and slices of hard-boiled eggs. Pack 
in meat, freed from skin and bone, and sprinkled with salt and pepper. Pour on 
stock, and place mold under heavy weight. Keep in a cold place until firm. Canned 
chicken may be used if desired. 






MOUSSE 

1 teaspoonful mixed mustard. 



HAM 
I envelope Knox Sparkling Gelatine. 

1 cup cold water. Few grains cayenne, 
i cup hot water. I cup heavy cream. 

2 cups chopped cold boiled ham. 

Soak gelatine in cold water and dissolve in hot water, and add to chopped or 
ground ham; when cool add mustard, cayenne, and cream, beaten until stiff. Turn 
into a mold, first dipped in cold water. Chill, remove from mold to serving dish, 
and garnish with parsley. 

CHICKEN MOUSSE 

h envelope Knox Sparkling Gelatine. f cup cold cooked chicken. 

Yolks of three eggs. h cup Jordan almonds . 

\ teaspoonful salt. h teaspoonful salt, 

i teaspoonful paprika. Few grains cayenne. 

1 cup hot chicken stock. 1 cup heavy cream. 

1 tablespoonful cold water. 

Beat yolks of eggs slightly, add salt, paprika, and chicken stock slowly. Cook 
over hot water, stirring constantly, until mixture thickens; then add gelatine, which 
has soaked in cold water five minutes. When gelatine has dissolved, strain mixture, 
and add chicken (using white meat), and blanched almonds, each finely chopped 
or ground, and forced through a sieve. Season highly with salt and cayenne. Set 
bowl containing mixture in larger bowl of ice water, and stir until mixture begins to 
thicken; then fold in cream, beaten until stiff. Turn into mold, first dipped in cold 
water, and chill. Remove to platter, .and garnish top with round and flower shapes 
of wine, lemon or tomato jelly, and sprig of parsley; garnish sides with round and 
flower shapes of jelly and diamond shapes of truffle; garnish around base with 
cubes of jelly. 

JELLIED VEGETABLE RING 
§ envelope Knox Sparkling Gelatine. 1 teaspoonful salt. 
\ cup cold water. 1 cup celery, cut in small strips. 

J cup boiling water. i cup shredded cabbage. 

\ cup sugar. I cup canned peas. 

\ cup vinegar. I cup small cucumber cubes. 

2 tablespoonfuls lemon juice. 

Soak gelatine in cold water five minutes, and dissolve in boiling water; then 
add sugar, vinegar, lemon juice, and salt. Strain, cool, and when mixture begins to 
thicken, add vegetables. Turn into a ring mold, first dipped in cold water, and chill. 
Remove to serving dish, and arrange around jelly thin slices of cold cooked meat. 
Fill center with boiled salad dressing. 



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28 



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KNOX SALAD (Chicken Cream) 
I envelope Knox Sparkling Gelatine. 1 cup cooked chicken, cut in dice, 

i cup cold chicken stock. 1 cup heavy cream, 

f cup hot chicken stock, highly seasoned. Salt and pepper. 

Soak gelatine in cold stock, dissolve in hot stock, and strain. When mixture 
begins to thicken, beat, using an egg beater, until frothy; then add cream, beaten 
until stiff, and chicken dice. Season with salt and pepper. Turn into one-fourth 
pound baking powder tins, first dipped in cold water, and chill. 

Dressing 

l| teaspoonfuls Knox Sparkling Gelatine. 2 tablespoonfuls cold water. 
Yolks of two eggs. 1 teaspoonf u! salt. 

Whites of two eggs. , y teaspoonfuls sugar. 

i teaspoonf ul pepper. Few grains cayenne. 

1 teaspoonful mustard. J cup lemon juice. 

i cup hot cream. 1^ tablespoonfuls butter. 

^ cup heavy cream. 

Soak gelatine in cold water five minutes, dissolve by standing in hot water, then 
strain. Beat .yolks of eggs, and add salt, sugar, pepper, cayenne, mustard, lemon 
juice, and cream. Cook over hot water until mixture thickens, stirring constantly, 
then add butter and gelatine. Add mixture gradually to whites of eggs, beaten until 
stiff, and when cold, fold in heavy cream, beaten until stiff. Mold and chill. Turn 
chicken cream from molds, cut in one inch slices, and arrange on lettuce leaves. Put 
a spoonful of dressing on each slice, and garnish with one-half English walnut meat. 
Cut celery in small pieces, — there should be three cupfuls. Break into pieces one 
cup pecan or English walnut meats, and brown in a moderate oven. Mix celery and 
nut meats, sprinkle with one-half teaspoonful salt, and add to one-half the dressing. 
Surround each slice of chicken cream with celery and nut mixture. If a simpler 
disn is required, the celery and nuts may be omitted. 

SHRIMP SALAD 
i envelope Knox Sparkling Gelatine. 1 can shrimps. 

i cup cold water. 1 tablespoonful capers. 

1^ cups chicken stock. 1 cup cooked peas. 

2 truffles. 

Soak gelatine in cold water five minutes, dissolve in hot chicken stock, and let 
cool. Cut truffles in slices, and use for garnishing a fish mold (placed in ice water), 
dipping the truffles into cool stock, and holding in place until set. Cut shrimps in 
pieces, and mix with truffle trimmings, chopped. To the stock add shrimps, chopped 
truffles and capers. Fill wet mold with mixture, and chill. Remove from mold to 
bed of crisp lettuce leaves, and garnish with peas, dressed with French dressing. 



APPLE AND GRAPE FRUIT SALAD 

{Illustraled on Page 19) 
Make a grape fruit jelly according to directions on page 8, omitting wine 
and pulp. When beginning to set add one cup apple finely cut. Turn into a shallow 
pan, first dipped in cold water, and chill. Remove from pan and cut in cubes. 
Arrange in cups made from bright red apples and place on crisp lettuce leaves. 
Garnish with English walnut meats and serve with French dressing. 

FRUIT SALAD SUPREME 

1 envelope Knox Sparkling Gelatine. 2 tablespoonfuls lemon juice, 
i cup cold water. h cup sugar. 

2 cups boiling water. 1 teaspoonful salt, 
i cup mild vinegar. 3 cups fresh fruit, cut in small pieces. 

Soak gelatine in cold water five minutes, and add boiling water, vinegar, lemon 
juice, sugar, and salt. Strain, and when mixture begins to stiffen, add fruit, using 
cherries, oranges, bananas, or cooked pineapple, alone or in combination. Turn 
into mold, first dipped in cold water, and chill. Remove from mold to nest of 
crisp lettuce leaves, and accompany with mayonnaise or boiled salad dressing. 





w 



TOMATO JELLY 
1 envelope Knox Sparkling Gelatine. Stalk celery. 

§ cup cold water. 2 cloves. 

3i cups tomatoes. ' Few grains cayenne. 

I onion. 2 tablespoonfuls tarragon vinegar. 

^ bay leaf. Few grains salt. 

Soak gelatine in cold water five minutes. Mix remaining ingredients, except 
vinegar., bring to boiling point and let boil ten minutes. Add vinegar and soaked 
gelatine, and when gelatine is dissolved, strain. Turn into a mold, first dipped in 
cold water, and chill. Remove from mold to bed of crisp lettuce leaves and garnish 
with mayonnaise dressing, forced through a pastry bag and tube; or the jelly may 
be cut in any desired shapes and used as a garnish for salads or cold meats. 

TOMATO JELLY MOLDED WITH EGGS 

Put a border mold in pan of ice water. Dip chilled slices of hard boiled eggs in 
one-half tablespoonful of Knox Sparkling Gelatine, soaked in one-half tablespoonful 
cold water and dissolved over hot water. Line mold with slices, holding each in 
place until it becomes set; then fill mold with tomato jelly mixture and chill. Re- 
move from mold, and fill center with crisp lettuce leaves. Accompany with may- 
onnaise or boiled salad dressing. 

TOMATO JELLY SALAD WITH CHEESE 
PART I 

Use recipe for Tomato Jelly, strain into cups, and chill. Run a knife around 
inside of molds, so that when taken out shapes may have a rough surface, suggesting 
fresh tomatoes. Remove from molds, cut in halves crosswise and put between 
them the cheese mixture as made in Part II. Arrange on serving dish and garnish 
with rosettes of lettuce and sprigs of parsley. If preferred fresh tomatoes may be 
used in place of tomato jelly. 

PART II 
1 teaspoonful Knox Sparkling Gelatine. 2 drops tabasco. 



1 10c. cream cheese. 

1 tablespoonful heavy cream. 

i teaspoonful salt. 

I teaspoonful Worcestershire Sauce. 



Few grains pepper. 

Few grains paprika. 

1 teaspoonful cold water. 

1 teaspoonful boiling water. 



Mash cheese and add cream, salt, Worcestershire sauce, tabasco, pepper and 
paprika; then add gelatine, soaked in cold water and dissolved in boiling water. 
Mold, chill and cut in slices. 




FROZEN TOMATO CREAM SALAD 
I envelope Knox Sparkling Gelatine. i teaspocnful peppercorns. 

I cup cold water. 1 slice onion. 

1 can tomatoes, quart capacity. Sprig parsley. 

2 cloves. Few grains cayenne. 

1 allspice berry. 1 tablespoonful tarragon vinegar. 

i teaspoonf ul celery seed. h pint heavy cream. 

Soak gelatine in cold water five minutes. Cook tomatoes with cloves, allspice 
berry, salt, celery seed, peppercorns, onion, parsley, and cayenne, ten minutes. 
Add soaked gelatine, cool slightly, and add vinegar. Freeze to a mush, add heavy 
cream, beaten until stiff, pack in half-pound baking powder boxes, having mixture 
overflow boxes, adjust covers, pack in salt and ice, and let stand one and one-half 
hours. Remove from boxes, cut in slices crosswise, and serve on lettuce leaves. 
Accompany with salad dressing. 

ASPARAGUS SALAD 
1 envelope Knox Sparkling Gelatine. 3 slices onion. 

1 cup cold water. 3 cloves. 

2 cups mild vinegar. 3 cups asparagus tips. 
Few grains salt. 

Soak gelatine in cold water five minutes. Add onion and cloves to vinegar, and 
bring to boiling point. Strain and add soaked gelatine. When mixture begins to 
stiffen, add asparagus tips, and turn into mold, first dipped in cold water. Chill 
and remove to nests of crisp lettuce leaves. 

FROZEN FRUIT SALAD 
i envelope Knox Sparkling Gelatine. Few grains cayenne. 

2 tablespoonfuis cold water. f cup milk. 

1 tablespoonful butter. | cup vinegar. 

Yolks of two eggs. 2 tablespoonfuis canned pineapple juice. 

3 tablespoonfuis sugar. 1 cup prepared fruit. 
1 teaspoonful salt. 1 cup heavy cream. 

I teaspoonful paprika. Lettuce. 

Soak gelatine in cold water five minutes. Melt butter, and add yolks of eggs, 
well beaten, sugar, salt, paprika, and cayenne. Remove from fire and add grad- 
ually milk, vinegar, and pineapple juice. Cook in double boiler, stirring constantly 
until mixture thickens, and add soaked gelatine. Remove from range, and beat 
two minutes. Cool, stirring occasionally, and when beginning to set add prepared 
fruit, using Maraschino cherries, cut in small pieces and strained, orange pulp, canned 
sliced pineapple, cut in small pieces, and cream, beaten until stiff, being careful that 
the fruit does not settle to the bottom. Pack in a wet brick mold, having mixture 
overflow mold, adjust cover, and pack in finely crushed ice and rock salt, using two 
parts ice to one part salt, and let stand two hours. Remove to bed of crisp lettuce 
leaves, and cut in slices, crosswise, for serving. Accompany with mayonnaise dressing. 







i 



ASPIC 
2 envelopes Knox Sparkling Gelatine. 
2 tablespoonfuls each carrot, onion, and 

celery, cut in small pieces. 
2 sprigs each parsley and thyme. 

1 stalk savory. 

2 cloves. 1 bay leaf. 

i teaspoonful peppercorns. 



JELLY 

^ cup Madeira wine. 

1 quart brown stock. 

1 cup cold water. 

3 tablespoonfuls lemon juice. 

Whites of three eggs, slightly beaten. 

Salt. 

Cayenne. 



Put carrot, onion, celery, parsley, thyme, savory, cloves, bay leaf, peppercorns 
and wine in saucepan, bring to the boiling point, and let boil eight minutes; then 
strain. To brown stock add strained liquid, gelatine soaked in cold water five min- 
utes, lemon juice, whites of eggs, slightly beaten, and salt and cayenne to taste. 
Stir constantly until boiling point is reached, and let stand on back of range twenty 
minutes; then strain and chill. One-quarter cup brandy may be added if desired. 

CHICKEN ASPIC JELLY 

Make same as Aspic Jelly, using chicken stock in place of brown stock. 

ASPIC JELLY WITH BEEF EXTRACT 
1 envelope Knox Sparkling Gelatine. 6 peppercorns. 

3 1 cups cold water. 1 onion. 1 stalk celery. 

1 ounce chopped lean raw ham. 1 sprig parsley. 

1 teaspoonful beef extract or 2 bouillon Bit of bay leaf, 
cubes. 1 teaspoonful salt. 

Soak gelatine in one-half cup cold water five minutes. Bring remaining in- 
gredients, except beef extract and salt, to boiling point, and let simmer ten minutes; 
then add salt, soaked gelatine and beef extract. Strain through a double thickness 
of cheese cloth and chill. 

MOCK ASPIC 
1 envelope Knox Sparkling Gelatine. 1 quart cold water. 

1 large bunch celery. | cup cold water. 
4 slices carrot. Salt. 

2 slices onion. Cayenne. 

2 sprigs parsley. Lemon juice. 

1 sprig thyme. Whites of two eggs. 

^ teaspoonful celery seed. Green coloring. 

Wash and cut celery in small pieces. Put in saucepan with carrot, onion, 
parsley, thyme, celery seed, and one quart cold water, bring to the boiling point, 
and let simmer one and one-half hours. Strain and cool; there should be two cups 
liquid. Add gelatine soaked in one-half cup cold water, and season to taste with 
salt, cayenne and lemon juice; then add whites of eggs, slightly beaten, bring 
slowly to the boiling point, color light green, and let stand on back of range to 
clear, then strain and chill. 

LOBSTER IN ASPIC 

Remove meat from a two-pound boiled lobster, cut in pieces of uniform size, 
and dress with olive oil, vinegar and cayenne. Mold in aspic jelly mixture, and chill. 
Remove from mold to nest of crisp lettuce leaves. Garnish with lobster shells and 
large claws. Accompany with mayonnaise dressing. Sardines may also be molded 
similarly in Aspic Jelly. 

MINT JELLY FOR COLD LAMB 
^ envelope Knox Sparkling Gelatine. § teaspoonful salt. 
I cup cold water. Few grains paprika. 

1 cup sugar. 1 cup finely chopped mint leaves. 

1 cup vinegar. Green coloring. 

Soak gelatine in cold water five minutes, and dissolve in syrup made by boiling 
sugar and vinegar five minutes. Add salt and paprika, color green and strain; then 
add mint leaves. Let stand five minutes, strain into wet molds and chill. 

ORANGE AND ENDIVE SALAD 

Force Orange Jelly through a potato ricer. Arrange thin crosswise slices of 
orange, from which seeds have been removed, on a bed of endive. Surround with 
jelly, and pour French dressing over all. 



w 




JELLIED CELERY 
1 envelope Knox Sparkling Gelatine. § tablespoonful grated horseradish root. 

1 cup cold water. 1^ cups boiling water, f teaspoonf ul salt. 

^ cup lemon juice. Few grains pepper. Few grains cayenne. 

^ cup sugar. 1 cup finely cut celery. 

Soak gelatine in cold water five minutes, and dissolve in boiling water; then 
add lemon juice, sugar, grated horseradish root, salt, pepper and cayenne. Color 
light green and strain. When mixture begins to thicken, add celery, turn into mold 
first dipped in cold water, and chill. Remove to small nests of lettuce leaves, and 
serve with 

French Russian Dressing. — ^Mix one teaspoonf ul salt, one-third teaspoonf ul pep- 
per, few grains cayenne, one-half cup olive oil, two tablespoonf uls vinegar, one- 
quarter cup tomato catsup, and two teaspoonfuls chives, cut in small pieces. 

MUSHROOM BROTH 
1 envelope Knox Sparkling Gelatine. 1 stalk celery. 

1 cup cold water. 5 cups chicken stock. J teaspoonf ul salt. 
1 cup mushrooms, broken in pieces. Few grains pepper. 

1 onion, thinly sliced. 3 cloves. 

Soak gelatine in cold water five minutes. Place remaining ingredients in stew- 
pan on range, bring to boiling point, and let boil ten minutes. Add soaked gelatine 
and strain. Serve in bouillon cups, with a spoonful of whipped cream on each. 

VEAL LOAF 
1 envelope Knox Acidulated Gelatine. 

1 cup cold water. 

2 cups stock, well seasoned. 
1 onion, peeled and sliced. 
1 stalk celery. 

Soak gelatine and one-half teaspoonful of the lemon flavoring found in the 
Acidulated Package in cold water five minutes. Add onion and celery to stock, 
bring to the boiling point, let boil three minutes, and pour over soaked gelatine. 
When mixture begins to stiffen, add meat, pimentoes, and chopped parsley. Turn 
into brick mold, first dipped in cold water, and chill. Remove from mold, and cut 
in slices for serving. 

SWEETBREAD SALAD 
\ tablespoonful Knox Sparkling Gelatine. 1§ tablespoonf uls vinegar, 
i cup sweetbread, cut in slices. 2 tablespoonfuls boiling water. 

I cup cucumber cubes. Salt. 

I cup heavy cream. 

Mix sweetbread and cucumber cubes and season with salt. Beat cream until 
stiff and add gelatine which has been soaked in the vinegar and dissolved in the 
boiling water. Set in pan of ice water, and as soon as mixture begins to thicken 
add sweetbread and cucumber. Turn into mold, first dipped in cold water, and 
chill. Serve on lettuce leaves and garnish top with a sprig of parsley. 



2 cups chopped cold cooked veal, ham, 

beef or chicken. 
\ cup canned pimentoes, cut in thin strips. 
I tablespoonful finely chopped parsley. 



MEAT OR 
§ envelope Knox Sparkling Gelatine. 
+ cup cold water. ^ teaspoonful salt. 



FISH RELISH 

\ cup vinegar. 

\ cup sugar. 

1| cups finely shredded cabbage. 



^ teaspoonful celery seed. 

5 teaspoonful mustard seed. f cup thinly sliced onion. 

Soak gelatine in cold water, and dissolve in hot vinegar; then add remaining 
ingredients. Turn into individual molds, lined with canned pimentoes, and chill. 

MACEDOINE SALAD 

Make Tomato Jelly mixture. Wash, scrape and cut celery stalks in thin slices 
crosswise; there should be one cup. Wipe, pare, peel and core two large apples, cut 
in slices and in small pieces. Chop one cup walnut meats, mix celery, apple and nut 
meats, and moisten with mayonnaise dressing. Put one tablespoonful Tomato Jelly 
mixture in each individual mold. Then add vegetable and nut mixture and cover 
with Tomato Jelly mixture. Chill, turn from molds and garnish with watercress. 



CRAB SALAD 



M 



i tablespoonful Knox Sparkling Gelatine. 

i cup cold water. 

li tablespoonfuls flour. 

f tablespoonful mustard. 

2 tablespoonfuls sugar. 

^ tablespoonful salt. 

J teaspoonful celery salt. 

Soften gelatine in the cold water. Mix dry ingredients, add egg slightly beaten, 
condensed milk and lemon juice. Cook over hot water, stirring constantly until 
mixture thickens. Strain and add gelatine and butter. When it begins to thicken 
add crab meat and cream beaten until stiff. Turn into buttered molds and chill. 
Remove to bed of lettuce leaves. 



1 egg. 

§ cup condensed milk (unsweetened). 
5 tablespoonfuls lemon juice. 

2 tablespoonfuls butter. 
1 cup crab meat. 

3 cup heavy cream. 



INDIAN SALAD 

i cocoanut, grated. 3 pimentoes. 

2 apples, cored and chopped. 1 tablespoonful grated onion. 

2 cups celery, chopped. i teaspoonful salt. 

Allow small amount of lemon jelly to harden in individual molds, fill with 
the above salad mixture, and pour liquid lemon jelly over. When hardened, unmold 
and sprinkle with some of the grated cocoanut, and serve on lettuce leaves with 
mayonnaise dressing. Garnish with pieces of the bright red pepper. 

CORNED TONGUE IN ASPIC 

Remove skin from a boiled corned tongue, skewer into shape, and cool; then 
cover with brown Chaudfroid sauce. When sauce has stiffened, cover with liquid 
aspic, and when beginning to stiffen, garnish with pistachio nuts, whites of hard 
boiled eggs, and truffles cut in fancy shapes. Again cover with liquid aspic, and let 
stand until set. Remove to platter, and garnish with roses made from yolks of 
hard boiled eggs (moistened with melted butter and seasoned with salt), forced 
through a pastry bag and tube, and Sauterne jelly, broken up to represent moss. 
Insert a skewer with a piece of truffle between two pimolas. Garnish at base 
with Sauterne jelly, broken up to represent moss, and celery, curled to represent 
feathers. For the brown Chaudfroid sauce, brown one tablespoonful butter, add 
one and one-half tablespoonfuls flour, and stir until well browned; then pour on 
gradually, while stirring constantly, one-third cup brown sauce, bring to the boiling 
point, and add one-fourth cup liquid aspic. 

This Corned Tongue illustration is published to show the possibilities of garnishing 
any meat that is made in jellied form. 



/ \ 



Corned Tong 
in Aspic 




'W 



31 



w 




Candies 



FRENCH DAINTIES 




\.\ cups boiling water. 
1 cup cold water. 



2 envelopes Knox Acidulated Gelatine. 
4 cups granulated sugar. 

Soak the gelatine in the cold water five minutes. Add the boiling water. When 
dissolved add the sugar and boil slowly for fifteen minutes. Divide into two equal 
parts. When somewhat cooled add to one part one-half teaspoonful of the Lemon 
Flavor found in separate envelope, dissolved in one tablespoonful water, and one 
tablespoonful lemon extract. To the other part add one tablespoonful brandy, 
if desired, one-half teaspoonful extract of cloves, and color with the pink color. 
Pour into shallow tins that have been dipped in cold water. Let stand over night; 
turn out and cut into squares. Roll in fine granulated or powdered sugar and let 
stand to crystallize. Vary by using different flavors and colors, and adding chopped 
nuts, dates or figs. 




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French 
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MARSHMALLOWS 

1 envelope Knox Sparkling Gelatine, Few grains salt. 

IJ cups water. 1 teaspoonful vanilla. 

2 cups fine granulated sugar. 

Soak gelatine in one-half the water five minutes. Put remaining water and 
sugar in saucepan, bring to the boiling point and let boil until syrup will spin a thread 
when dropped from tip of spoon. Add soaked gelatine and let stand until partially 
cooled; then add salt and flavoring. Beat until mixture becomes white and thick. 
Pour into granite pans, thickly dusted with powdered sugar, having mixture 
one inch in depth. Let stand in a cool place until thoroughly chilled. Turn on a 
board, cut in cubes and roll in powdered sugar. This recipe makes about one 
hundred marshmallows. Nuts, chocolate, fruit juices in place of part of the water. 
or candied fruits chopped may be added — or the plain ones rolled in grated cocoa- 
nut before being sugared. Dates stuffed with this confection are delicious. 

FIG BARS 

2 envelopes Knox Gelatine. i cup chopped blanched almonds. 

2 cups cold water. 1 orange. 

2 cups sugar. 1 lemon, or 1 teaspoonful of the lemon 
^ pound figs. flavoring found in Acidulated pack- 

3 tablespoonfuls sherry wine. age dissolved in 3 tablespoonfuls cold 
i cup chopped walnut meats. water. 

Soak gelatine in one cup of the cold water ten minutes. Force figs through a 
food chopper, add juice of lemon, juice of orange and grated rind of orange, bring to 
the boiling point and let simmer ten minutes. Put sugar and remaining water in 
saucepan and when sugar is dissolved add soaked gelatine. Bring to the boiling 
point and let boil ten minutes; then add fig mixture and boil ten minutes, stirring 
constantly. Remove from range, add nut meats and sherry wine. Pour into shallow 
pan, first dipped in cold water, and let stand over night. Cut in pieces two and one- 
half inches by one-half inch. Roll in powdered supar. 

GINGER CRYSTALS 

1 envelope Knox Gelatine. 1 cup boiling vater. 

^ cup cold water. § cupcrystallizedginger.cutinsmall pieces. 

2 cups granulated sugar. 1 tablespoonful lemon juice. 

Soak gelatine in cold water ten minutes. Put sugar and boiling water in sauce- 

§an, place on range, and when sugar is dissolved add soak3d gelatine. Bring to 
oiling point and let boil fifteen minutes. Remove from range and add lemon juice 
or one-half teaspoonful lemon flavoring found in the Acidulated package, dissolved in 
one tablespoonful cold water and crystallized ginger. Turn into pan dipped in cold 
water, having mixture three-fourths inch in depth. Let stand over night, cut in ob- 
long shapes, roll in fine granulated sugar and let stand to crystallize. 

COCOANUT FUDGE 
§ envelope Knox Sparkling Gelatine. 2 cups sugar. 1 cup milk. 

3 tablespoonfuls cold water. 5 tablespoonful butter. 
1 cup shredded cocoanut. 1 teaspoonful vanilla. 

Soak gelatine in cold water five minutes. Put sugar and milk in saucepan, bring 
to boiling point and let boil until when tried in cold water a soft ball may be formed. 
Remove from range, add soaked gelatine, butter and vanilla. Beat until creamy, 
add cocoanut and turn into a buttered pan. 

CHOCOLATE FUDGE 
1 envelope Knox Sparkling Gelatine. 1 cup chopped nut meats, preferably 

1| cups milk. English walnuts or pecans. 

1^ squares unsweetened chocolate. 1 teaspoonful vanilla. 

2^ cups sugar. 

Soak gelatine in two-thirds cup cold milk ten minutes. Bring sugar and re- 
maining milk to boiling point, add melted chocolate and soaked gelatine, and let 
boil fifteen minutes. Remove from range, stir until it thickens, add nut meats 
and vanilla. Turn into pan, first dipped in cold water, let stand until cool, cut in 
squares and roll in powdered sugar. 



36 



PEANUT DAINTIES 

1 envelope Knox Sparkling Gelatine. f cup boiling water. 

i cup cold water. 2 cups chopped roasted peanuts. 

2 cups light brown sugar. 1 tablespoonful lemon juice. 

Soak gelatine in cold water ten minutes. Put sugar and boiling water in sauce- 
pan, and when sugar is dissolved add gelatine, bring to the boiling point and let boil 
fifteen minutes. Remove from range and add one cup peanuts and one tablespoonful 
lemon juice, or one-half teaspoonful of the lemon flavoring found in the Acidulated 
package, soaked in one tablespoonful cold water. Turn into pan, first dipped in cold 
water, having mixture three-fourths inch in depth. Let stand over night, cut in 
squares and roll in ground peanuts. 

MINT PASTE 

IJ envelopes Knox Sparkling Gelatine. Green coloring. 

2 cups sugar. 4 tablespoonf uls cr€me de menthe. 

2 tablespoonfuls lemon juice. Few grains salt. 

Soak gelatine in two-thirds cup cold water ten minutes. Put sugar and two- 
thirds cup water in saucepan, bring to the boiling point, add soaked gelatine and let 
boil twenty minutes. Remove from fire, add remaining ingredients and color 
green. Turn into a pan (first rinsed in cold water) to one inch in thickness. When 
set, remove to board, cut in cubes and roll in powdered sugar. 

CHRISTMAS CANDY SUPREME 
i envelope Knox Sparkling Gelatine. ^ cup Sultana raisins. 

2 squares chocolate. i cup candied cherries. 

3 cups sugar. i cup chopped English walnut meats. 
1 cup sour cream. i teaspoonful cinnamon. 

Soak gelatine in two tablespoonfuls cold water ten minutes. Melt chocolate in 
saucepan placed in larger saucepan containing boiling water. Add sugar and sour 
cream alternately, while stirring^onstantjy. Bring to the boiling point and let boil 
until mixture will form a soft L. 't when tried in cold water. Remove from fire, add 
gelatine, and when it has dissolved add cinnamon, raisins, cherries, cut in small 
pieces, and nut meats. Beat «fntil creamy and turn into buttered tins, having 
mixture about 1^ inches deep. Cool, remove from pan and cut in slices for serving 
The mixture may be put in individual tins, and when unmolding insert in top of each 
a sprig of holly. Omit fruit in this recipe and you have Somerville Fudge. 



CHOCOLATE FUDGE 

1 cup strong boiled coffee. 

2 tablespoonfuls butter. 
1 teaspoonful vanilla. 
1 teaspoonful vinegar. 



COFFEE 
^ envelope Knox Sparkling Gelatine. 
2 squares chocolate. 
2 cups white sugar. 
1 cup brown sugar. 
I teaspoonful salt. 

Soak gelatine in two tablespoonfuls cold water ten minutes. Melt chocolate in 
saucepan placed in larger saucepan containing boiling water. Add sugar and coffee 
alternately while stirring constantly. Place saucepan containing mixture in direct 
contact with stove, bring to the boiling point, add butter and let boil until mixture 
will form a soft ball when tried in cold water. Add gelatine and beat until creamy. 
Add vanilla and vinegar and turn into a slightly buttered pan. Cool and cut in squares. 



TURKISH DELIGHT 

1^ envelopes Knox Sparkling Gelatine. Juice of one orange. 

^ cup cold water. 

2 cups granulated sugar. 

^ cup boiling water. 

Grated rind of one orange. 



Juice of one lemon. 

1 tablespoonful rum. 

Red coloring. 

^ cup chopped nut meats. 



Soak gelatine in cold water ten minutes. Put sugar and boiling water in sauce- 
pan, bring to the boiling point, add soaked gelatine and let boil twenty minutes. 
Add flavorings and coloring, strain, add nut meats and turn into a bread pan (first 
dipped in cold water) to one inch in depth. Let stand until firm, remove to board, 
cut in cubes and roll in powdered sugar. The rum and nut meats may be omitted. 



'W 



37 




J'or ihe 
Jnvalja and 

[ T = 



Individual 
Orange Jelly 
(See page 40) 



Knox Sparkling Gelatine is j 

plain, straight product, and the 

flavoring and coloring are packed ir 

separate envelopes in each package 

and not mixed with the gelatine. Tc 

insure the making of attractive, hcalthf u 

and appetizing gelatine dishes for the sicl 

^ , ^. J .. ^ and convalescent, one should use Plain Granulatec 

Lrelatme, and add pure flavors, sweetening, seasonable fruits, etc. Gelatine 

dishes are taking an important part in dietetics, and physicians are orderinc 

It very largely in the diet of their patients. The careful practitioner, however 

recommends only a wholesome, plain gelatine which is found 

m Knox Sparkling Gelatine. 




PORT WINE JELLY 

(Individual) 
f teaspoonful Knox Sparkling Gelatine, 
i tablespoonful cold water. 1 clove. 
1 inch piece stick cinnamon. 
I cup port wine. 

1 teaspoonful lemon juice. 
§ tablespoonful sugar. 
^^ Soak gelatine in cold 

water three minutes. 
Cook clove, cinnamon, 
and port wine ten min- 
utes, in top of double 
boiler, add soaked gelatine, 
and as soon as gelatine has dis- 
solved, add lemon juice and sugar. 
Strain through double cheese cloth, 
. , . . mold and chill. Remove to serving plate, 

and garnish with whipped cream, sweetened and flavored with vanilla. 

JELLIED CHICKEN BOUILLON 

(Individual) 
Make a well seasoned stock from a young fowl, adding celery salt or chopped parsley 

if an additional flavor is desired. 

Soak three-fourths teaspoonful Knox Spark- 
ling Gelatine in one tablespoonful cold 
water five minutes, and dissolve 
in one tablespoonful boil- 
ing water. Add to 
^^ one-half cup hot 
-jt ^ chicken stock and 
V^\ 1 chill. Beat slight- 
<BJ I ly with a fork and 

serve in a bouillon 
cup. 



NOTE — If it is 

desired to serve 

this bouillon hot, 

add gelatine just 

the same, as it 

thickens it and gives 

more body to the 

broth. 




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GRAPE FRUIT JELLY 

{Individual) 
\ tablespoonful Knox 

Sparkling Gelatine. 
\ tablespoonful cold water 
L tablespoonful boiling water, 

tablespoonful sugar. 

cup grapefruit juice. 

Soak gelatine in cold water three minutes, 
^dd boiling water and sugar, place over hot water, and let stand 
ntil gelatine has dissolved; then add grape fruit juice, strain into 

1 wet mold, and chill. 

GRAPE JUICE SPONGE 

{Individual) 
S teaspoonful Knox Sparkling Gelatine 

cup grape juice. 
\ egg white. 

2 tablespoonfuls heavy cream. 
Add gelatine to grape 

uice, place over hot --"(^^ 

ivater, and let stand .-/->-- 

jntil gelatine has dis- 
solved. Strain, and 
A'hen mixture begins to 
tiffen add white of egg, 
3eaten until stiff, and heavy 
Team, beaten until stiff. Turn 
nto a mold, first dipped in cold water, 
ind chill. Remove from mold, and garnish 
kvith whipped cream, sweetened and flavored with vanilla, and candied violets. 



\.\ tablespoonfuls heavy cream. 

\ teaspoonful Knox Sparkling Gelatine 

I teaspoonful lemon juice. 

Few grains salt. 

Beat cream until stiff and add 
gelatine, soaked in lemon juice 
three minutes and dissolved 
in boiling water. When 
mixture begins to thick- 
en add fowl (using 
preferably the white 
meat), mixed with 
parsley and salt. 
Turn into an indi- 
vidual mold, first 
dipped in cold 
water, and chill. 
Remove from mold 
to crisp lettuce leaves 
and garnish with a sprig 
Df parsley. 



M 



C^c/d/tfonaf Uses for J^ox ^eCatiriG 

ORANGE JELLY IN SECTIONS OF ORANGE PEEL {Illustrated on page 38) 

i teaspoonful Knox Sparkling Gelatine. | cup orange juice. 

I tablespoonful cold water. 1 teaspoonful lemon juice. 

1 tablespoonful boiling water. 1| tablespoonfuls sugar. 

Cut a circular piece of peel one inch in diameter from the stem end of an orange. 
Introduce handle of a silver spoon into opening thus made, and remove pulp and 
juice. Strain juice from pulp, and use in making jelly. The forefinger of the right 
hand may be of assistance in loosenmg pulp lying close to skin, which should be 
discarded, as it is apt to make a cloudy jelly. Proceed same as in making Lemon 
Jelly. Fill orange with mixture, place in pan, and surround with ice to which a 
small quantity of water has been added. As soon as jelly is firm, cut in halves 
lengthwise, and cut halves in thirds, arrange on serving dish on a lace paper doily, 
and garnish with glac^d cherry. 

KNOX MAYONNAISE DRESSING 

1 teaspoonful Knox Sparkling Gelatine, Yolks of two eggs. 

1 teaspoonful mustard, if liked. 4 tablespoonfuls Lemon Juice. 

1 teaspoonful salt. Few grains cayenne. 2 cups olive oil. 

Mix mustard, salt, sugar and cayenne. Add egg yolks, and when well mixed 
one-half teaspoonful Lemon Juice; then add gelatine, soaked in one-half tablespoon- 
ful Lemon Juice five minutes, and dissolved over boiling water. Cool, and add oil 
gradually, at first drop by drop, and stir constantly. As mixture thickens, thin 
with remaining lemon juice. Add oil and lemon juice alternately, until all is used, 
stirring or beating constantly. If oil is added too rapidly, dressing will have a cur- 
dled appearance. Olive oil for the making of mayonnaise should be thoroughly 
chilled. Mayonnaise should be stiff enough to hold its shape. 

NOTE — If preferred, mild vinegar may be used in place of the lemon juice. A little 
garlic or onion and a teaspoonful of curry powder may be mixed with the dressing to give 
an added flavor. A small amount of Knox Gelatine added to a cooked dressing improves 
it and makes it stand up firm and hard. 

BUTTER MIXTURE 

NOTE — This mixture is intended for immediate use, and will do the work of two 
pounds of ordinary butter for table use and for baking cakes, muffins, etc., but is not 
used for frying purposes, 

1 pound good butter. 1 heaping teaspoonful Knox Gelatine. 

2 pint bottles milk or one quart. 2 teaspoonfuls salt. 

Take the top cream of two pint bottles of milk, and add enough of the milk 
to make one pint. 

Soak the gelatine in two tablespoonfuls of the milk ten minutes; place in a 
dish of hot water until gelatine is thoroughly dissolved. 

Cut the butter in small pieces and place same in a dish over hot water until 
the butter begins to soften; then gradually whip the milk and cream and dissolved 
gelatine into the butter with a Dover egg beater. After the milk is thoroughly 
beaten into the butter add the salt to taste. 

If the milk forms keep on beating until all is mixed in. Place on ice or in a 
cool place until hard. If a yellow color is desired, use butter coloring. 

CREAM FILLING FOR CAKE 
i envelope Knox Sparkling Gelatine. 1 teaspoonful vanilla, or 
i cup sugar. § teaspoonful lemon extract. 

i teaspoonful salt. 2 cups scalded milk. 

2 eggs. J cup cold milk. 

Mix sugar and salt, add egg, slightly beaten, and pour gradually on scalded milk. 
Cook in double boiler, stirring constantly, until mixture coats the spoon. Add 
gelatine soaked in cold milk five minutes, and flavoring. 

COFFEE CREAM FILLING 

Make same as Cream Filling, scalding the milk with two tablespoonfuls ground 
coffee, and straining before adding sugar, salt and eggs. 



1 tablespoonful tarragon vinegar. 

1 teaspoonful chives, cut in very small 
pieces. 

2 teaspoonfuls cold water. 



RUSSIAN SANDWICHES 

Cut bread in one-fourth inch slices, and shape with a fancy cutter. Place one 
or two small crisp lettuce leaves on one-half the pieces, spread with Russian dressing, 
cover with remaining pieces of bread, and garnish top of each with one-half pecan 
nut meat. Arrange on a sandwich plate, covered with a doily, radiating from center. 
Garnish at center with a few crisp lettuce leaves, to represent a flower, and sprigs 
of parsley. 

RUSSIAN DRESSING 
J teaspoonful Knox Sparkling Gelatine. 

1 cup mayonnaise dressing. 
3 tablespoonfuls chili sauce. 

2 tablespoonfuls pimentoes 
cut in small pieces. 

Mix first five ingredients and fold in gelatine, soaked in cold water five minutes 
dissolved by placing over hot water and chill. This dressing may also be used as a 
salad to serve on lettuce leaves. 

FROSTING FOR CAKE 

1 teaspoonful Knox Sparkling Gelatine. 2 tablespoonfuls melted butter. 

2 teaspoonfuls cold water. Confectioners' sugar. 
6 tablespoonfuls hot milk. 1 teaspoonful vanilla. 

Soak gelatine in cold water five minutes, and dissolve in hot milk; then add 
butter. Stir in sugar until mixture is of the right consistency to spread (the amount 
required being about two and three-fourths cups), and add vanilla. 

WHIPPED CREAM 

1 teaspoonful Knox Sparkling Gelatine, f cup powdered sugar. 
1 tablespoonful cold water. 1 teaspoonful vanilla. 

1^ cups heavy cream. Few grains salt. 

i cup milk. 

Soak gelatine in cold water five minutes, dissolve by placing over boiling water 
and cool. Mix cream and milk and add dissolved gelatine. Beat until stiff, using 
an egg beater, and add sugar, vanilla and salt. 

GELATINE FLOWERS 

f tablespoonful Knox Sparkling Gelatine. | cup confectioners' sugar, 
i cup cold water. Vegetable coloring. 

I cup cornstarch. 

Soak gelatine in cold water five minutes. Set bowl containing mixture in 
saucepan of boiling water and let stand until gelatine has dissolved. Cool slightly 
and add gradually, while stirring constantly, cornstarch mixed with sugar. Color 
as desired and shape into fancy forms resembling any flower desired. 



PUDDING SAUCE 
t envelope Knox Sparkling Gelatine. | cup sugar. 

1 pint cream, or milk. 1 teaspoonful vanilla. 

2 tablespoonfuls cold water. li tablespoonfuls brandy, or 
Yolks of three eggs. 2 tablespoonfuls sherry. 

Soak gelatine in cold water five minutes. Make a custard of milk or cream, 
yolks of eggs and sugar, and add dissolved gelatine; then add flavoring. Let stand 
in cool place until serving time. 

TO MAKE CURRANT, GRAPE OR OTHER JELLY FIRM 

If a fruit jelly does not "jell" after being boiled a sufficient length of time, 
add to each pint a level tablespoonful Knox Sparkling Gelatine that has been soft- 
ened five minutes in one-fourth cup cold water. Heat to the boiling point, skim 
and strain into the glasses. 

IN SOUPS AND GRAVIES 

Soups and gravies are much better if gelatine is used in them, 
a thin soup stock it will make a rich, nourishing soup. 



By using it in 




DESSERTS 



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